Sauce

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¼ cup orange marmalade

¼ cup brown sugar

2 tablespoons ginger, finely chopped

1 tablespoon garlic, finely chopped

1 tablespoon sriracha

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon cornstarch

1 tablespoon vegetable oil

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Stir Fry

1 yellow onion, sliced into ¼-inch pieces

4 large carrots, sliced into ¼-inch pieces

2 cups mushrooms, sliced into ¼-inch pieces

1, 10-ounce bag snow peas

½ a large Napa cabbage, shredded into ¼-inch strips

1 can water chestnuts, drained, patted dry

¼ cup vegetable oil, divided

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1. Combine all ingredients for the sauce in a small bowl and stir.

2. Preheat Cast Iron Mini Wok over medium-high heat for 10 minutes while you chop vegetables.

3. When everything is ready, turn heat up to high and add 1 tablespoon oil to the wok.

4. Stir fry carrots and onions until they soften and are charred on the edges, 3-5 minutes.

5. Remove carrots and onions. Add another tablespoon of oil. Add mushrooms with a pinch of salt. Cook until reduced by half and golden brown.

6. Remove mushrooms from the wok and add snow peas. Cook 1-2 minutes, or until just charred.

7. Remove snow peas from the wok and add the final tablespoon of oil. Add whites of cabbage first and cook for 3-4 minutes, then add greens and cook another 2 minutes. Remove from pan.

8. Add sauce and stir until reduced by half, 1-2 minutes. Then return all the vegetables to the pan. Toss to coat, add water chestnuts. Serve immediately over rice.