A stir fry inspired by a favorite cocktail, featuring lime rice, sweet vegetables, and mint.
3/4cupuncooked jasmine rice
3limeszest and juice
6ouncessugar snap peas
MAKE THE RICE
Zest 2 of the limes. Toss the zest and juice into a pot with the amount of water indicated on your jasmine rice package. (2 min)
Add rice and cook according to directions, usually bringing it to a boil, then simmer for 15-20 minutes. If it finishes before your vegetables, just keep it covered and it will stay warm.
TOAST THE NUTS
Heat your largest stir fry pan over medium heat and add the cashews. Toast for 2 minutes, or until they smell fragrant. Take them out and set aside.
STIR FRY THE VEGETABLES
Prep the vegetables: slice the green onions and grate the ginger on a zester or finely chop to save time. (4 min).Slice the asparagus into 1 inch pieces and pull the stringy ends off the snap peas if required. (5 minutes)Zest the last lime and cut it in half.
Heat your now-empty stir fry pan over medium heat and add the oil.
Add ginger and green onions to the pan and sautee for 2 minutes, until fragrant.
Add the asparagus and snap peas, cooking for 2-4 minutes, until they are just slightly cooked but still snappy.
Add the honey, soy sauce, red pepper flakes, lime zest, lime juice, and 1/4 tsp salt to the pan. Cook for another 2 minutes. Remove from heat. Your rice should just about be done.
Add salt to taste.
COMBINE AND SERVE
Place some rice on the plate, top with veggies. Then tear some mint and add it on top along with the toasted nuts (start with a little, and add more to your liking!)
Cashews: you could sub in peanuts. I prefer salted nuts for this dish, you know, like bar snacks!