Sautéed Vegetables with Nectarine Habanero Jam

~ 35 MIN, SERVES 4

INGREDIENTS

• ½ cup of soy sauce

• 4 oz. Nectarine Habanero Jam

• 1 tablespoon cornstarch

• 2 tablespoons vegetable oil

• 1 leek (white part only), cut in ½ inch slices

• 1 bunch of broccolini, cut into bite-size pieces

• 1 head bok choy, cut into bite-size pieces

• 1 cup snow peas, trimmed

• 1 cup snap peas, trimmed

• 1 bunch of green onions, chopped

• 1 cup shiitake mushrooms, halved

• ½ cup carrots, chopped

• 1 bunch of asparagus, woody ends discarded and cut into bite-size pieces

• 1 onion, chopped or sliced

• 1 handful of basil leaves, chopped

• 2 tablespoons fish sauce

• 1 packet of puffy fried tofu

• 1 handful of cashew nuts, roasted

• 2 teaspoons sesame oil

• 3 teaspoons Garlic Jelly

INSTRUCTIONS

1. Cook rice: Rinse the rice well in a sieve. Put in a medium saucepan, add the water, cover with a lid and bring to a simmer over medium heat.  Reduce heat to low and cook for 12 minutes or until tender and the water has been absorbed.  Turn off the heat and stand, covered, for at least 5 minutes.  Fluff the rice with a fork.

2. In a large frying pan or wok heat the oil on medium-high heat.

3. In a bowl, whisk together soy sauce, fish sauce, ¼ cup Nectarine Habanero Jam, and cornstarch.

4. Add sauce, mushrooms, and tofu, and cook till soft.

5. Add the leek, broccolini, and bok choy to the skillet and cook for two minutes, stirring occasionally.

6. Add the remaining vegetables and continue cooking until still slightly crunchy, another 3 or 4 minutes.

7. Add the soy sauce mixture and bring it to a boil.  You want the sauce to thicken and caramelize a little without going sticky.  Once the sauce starts to thicken, remove it from the heat and stir to coat the vegetables.  Stir in sesame oil, Garlic Jelly, and basil.

8. Serve with rice and additional Nectarine Habanero Jam.