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- 2 Tbsp canola oil (30 mL)
- 1 large onion cut into thin wedges (1)
- 2 garlic cloves minced (2)
- 1 cup fresh shitake mushrooms stems removed (250 mL)
- 2 carrots cut into matchsticks (2)
- 2 firm apples cut into matchsticks (2)
- 1/2 lb bok choy cut into 1 inch (2.5 cm) pieces (250 g)
- 1/2 cup low sodium chicken broth (125 mL)
- 2 Tbsp low sodium soy sauce (30 mL)
- 1 Tbsp freshly grated gingerroot (15 mL)
- 1 tsp hot sauce (5 mL)
- 2 tsp cornstarch (10 mL)
- 2 Tbsp chopped cashews (30 mL)
- 2 cups cooked pot barley (500 mL)
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- Heat a wok or large saucepan over medium heat. Add canola oil. Add onions, garlic, mushrooms and carrots until soften.
- In small bowl or cup, mix together chicken broth, soy sauce, ginger, hot sauce and cornstarch. Set aside.
- If needed, add more canola oil. Add apple and bok choy. Stir fry for about 3 minutes..
- Add chicken broth mixture to wok or large saucepan. Cook and stir for about 1 minute.
- Sprinkled cashews over stir-fry and serve over barley.
