2 cups Raw Cashews (or peanuts)

1 Tablespoon peanut oil
2 Tablespoon finely minced ginger
2 Tablespoon minced garlic – 5-6 cloves
8 dry red Thai chilies or chili flakes to taste
1 tsp soy sauce or GF alternative
1/2 tsp salt

1/2 tsp sugar

1-2 scallions -thinly sliced at a diagonal
1 Tablespoon toasted sesame seeds

Instructions:
Heat a wok over medium heat. Add cashews and toast, stirring constantly for 5 minutes, turning heat down if necessary, until all sides are toasted, careful to not burn. A little char is good, but do not burn. Add peanut oil, turn heat up a bit, add ginger and garlic and sauté constantly 1-2 more minutes, until garlic and ginger are fragrant and just golden. Add chilies, soy sauce and a generous three finger pinch of sugar and salt. When sugar and salt dissolve, remove from heat, toss with toasted sesame seeds and scallions, adding some more salt if you like. Serve warm.

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