Chef Parsons handed his wok over to Tracy to make this veggie-filled stir-fry.
Tracy's Beef Vegetable and Cashew Stir-Fry
Ingredients:
1 cup thinly slice beef
1 tsp Dijon mustard
1/2 tsp finely chopped ginger
1/2 tsp finely chopped garlic
Pinch of chopped red chilli
1 tbsp soya sauce
3 tbsp orange juice
2 tbsp sesame oil
1/4 cup sliced red onion
1/4 cup broccoli florets
1/4 cup shiitake mushrooms
1/4 cup sliced carrots
1/4 cup sliced red peppers
1/4 cup green zucchini
2 bulbs of baby bok choy chopped rough
1 tbsp roughly chopped mint
1/4 cup toasted cashews
Method:
Whisk the soya sauce and dijon mustard in a bowl. Then add the ginger, garlic, chilli, orange juice and set aside.
Pour the sesame oil in a wok and heat over high heat. Use a paper towel and pat dry the beef.
Once the oil is hot add the beef and stir fry for one minute. Next add the red onion, carrots, zucchini, red peppers and broccoli. After another minute add the mushrooms, bok choy, cashews and mint. Last add the mustard soy dressing.
Season with salt, pepper and serve.
Courtesy Jason Parsons www.peller.com/niagara/homepage.php