Portabella Kung Pao - cooking recipe

Ingredients

Sauce
2/3 cup vegetable broth
1/4 cup soy sauce
2 tablespoons dry sherry
1 tablespoon balsamic vinegar
2 teaspoons sugar
2 teaspoons cornstarch
Stir fry
1 tablespoon peanut oil
2 tablespoons fresh ginger, minced
1 tablespoon garlic, minced
1/2 teaspoon red pepper flakes
2 cups portabella mushrooms, illed and sliced into 3-inch pieces
2 cups asparagus tips, cut into 2-inch pieces
Garnish
1 cup scallion, cut into 2-inch pieces
1 cup cherry tomatoes, halved
1/2 cup cashew pieces

Preparation

Whisk all ingredients for the sauce together except the cornstarch.
Whisk in cornstarch until dissolved.
Set aside.
Prepare vegetables.
Heat oil in a large skillet or wok over high heat.
Add ginger, garlic, and pepper flakes.
Stir fry 20-30 seconds.
Add mushrooms and asparagus and stir fry 1 minute.
Add water, cover, and steam 2 minutes.
Uncover and stir in sauce mixture.
Bring to a boil and cook 1 minute or until thickened.
Add tomatoes and scallions.
Garnish each serving with cashews.
Serve immediately with sesame noodles.