-In a small bowl combine the following:

¼ cup chicken or vegetable stock with the following

1 TBS soy sauce

1-2 tsp chile paste

½ tsp sugar

-Mix and set aside.

-Peel than smash 3 cloves of garlic.

-Grate 1 TBS fresh ginger.

-Measure ¼ cup cashews.

-Take the strings off of half a pound of snow peas by gently snapping the top off each pea so that the string remains attached. Pull the string down the side of the pea.

-Heat 1 TBS peanut oil or ghee in a large skillet and then add:

the snow peas

the garlic

the cashews

-Stir-fry for 30 seconds.

-Add the ginger and stir-fry for 30 more seconds.

-Add the stock, cover the pan, reduce the heat to medium and cook until peas are almost tender, about 2 minutes.

-Stir in 1 TBS rice vinegar and cook uncovered to reduce the sauce, about 1 minute more.