Vegetable Stir Fry

1 head of broccoli, cut into small florets
1 red bell pepper, sliced into ½" strips
1/8 of a red onion, chopped into ½ x 1" pieces
2 cloves garlic, minced
1/4" ginger, peeled and minced
1 tbsp plus 1 tsp peanut oil
cashews, toasted

basmati rice

Sauce (double batch)
1/2 cup Madeira
1/2 cup soy sauce
1 cup, unseasoned rice wine vinegar
1/2 cup sugar
1/2 cup minced ginger

• Make a serving of rice. Meanwhile, make the sauce: Combine all ingredients in a skillet. Bring to a simmer, and reduce for about 10 minutes, stirring occasionally, until saucy.
   
• Rinse skillet. Heat 1 tbsp oil in skillet over high heat, until shimmering. Add broccoli, peppers, and oil. Stir every 15 seconds, for 2½ minutes. Make a clearing in the center of the skillet, and add 1 tsp of oil. Add the ginger and garlic, and sauté for 30 seconds. Stir to combine all ingredients.
   
• Top vegetables with about 3/4 cup of sauce. Serve vegetables topped with the toasted cashews, with rice on the side.

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