Vegetable Stir-Fry

Claudia Karach

Director of House Events and Membership, The James Beard Foundation, NYC

“This is one of my favorite quick dinners when I get home late from the office, which I adapted from Jeffrey Alford and Naomi Dugud’s recipe in Hot Sour Salty Sweet. The modifications derived from my obsession with bok choy and the constant presence of cashews in my pantry.”


  • 2 tablespoons peanut or vegetable oil
  • 2 cloves garlic, smashed
  • 1/2 cup roasted, unsalted cashews
  • 1/2 pound bok choy, roughly chopped
  • 1/4 pound snow peas
  • 1/4 pound shitake mushrooms, cleaned and sliced
  • 1 tablespoon Thai fish sauce
  • 1 tablespoon fermented soybean paste
  • Freshly ground black pepper to taste


Heat the oil in a wok or large frying pan over high heat until very hot. Add the garlic and cashews and cook until starting to turn golden, about 2 minutes. Add the bok choy, snow peas, and mushrooms and cook until starting to soften, 1 1/2 to 2 minutes. Add the fish sauce, cover, and cook for 2 minutes. Stir in the soybean paste and cook briefly to incorporate. Season with the black pepper and serve with rice.


4 servings