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1. In a small bowl mix together the soy ginger sauce, Chinese rice wine, and the honey. Set to the side.
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2. In another small bowl, mix together the cornstarch and water. Set to the side.
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3. In a large heavy bottomed skillet roast the cashews over medium heat. Stir often to keep from burning. Once they start smelling toasted, remove the cashews to a bowl and set to the side.
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4. Heat the oil in the same skillet over medium high to high heat.
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5. Once hot, add the broccoli to the hot skillet. Cook and stir for about 3 minutes, until the broccoli just starts to soften.
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6. Add the red bell pepper and cook for another 2 minutes until the peppers just begin to soften.
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7. Add the soy ginger sauce mixture; give it a quick stir, and then stir in the cornstarch and water a tablespoon at a time. Continue cooking and stirring until the sauce has slightly thickened.
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8. Toss in the cashews at the last. Remove from the heat, and enjoy with steamed rice.
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Notes:
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- Soy sauce with about a teaspoon of fresh grated ginger and a clove of minced garlic can be substituted for the store bought soy ginger Sauce.
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- You can substitute roasted cashews for raw cashews. If you do, just skip step 3.
