1 Tablespoon peanut oil 1 Tablespoon chili oil 1 onion, chopped 2 garlic cloves, minced 2 Tablespoons Roasted Red Chili Paste* 1 small cauliflower, cut into florets 6 oz green beans, cut into 2" pieces 2/3 cup vegetable stock 2 Tablespoons gf soy sauce 1/3 cup cashews
Heat peanut and chili oil in a wok over high heat. When hot, add onion and garlic and stir fry until vegetables soften. Add roasted red chili paste and stir fry for 1 more minute. Add cauliflower and beans and stir fry for 4 minutes or until slightly soft. Add vegetable stock and soy sauce; reduce heat and let simmer for 2 minutes. Stir in cashews and serve.