• 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
• 2 tablespoons cornstarch
• 1 tablespoon vegetable oil

• 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 ¼ cup vegetable oil, divided

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

CONTRIBUTED BY: Lodge Cast Iron
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