Verdures Saltejades amb Anacards

Begin your rice first—brown rice demands patience, much like a proper sofregit.

Heat the oil in a wok or large skillet over medium-high heat until it shimmers. (The oil should be hot enough that a drop of water sizzles immediately.)

Add the vegetables and cook, stirring constantly, for 5-7 minutes until crisp-tender. (They should retain their color and bite—overcooked vegetables are a tragedy whether in Barcelona or Beijing.)

Remove vegetables to a plate and set aside.

Add cashews to the same hot wok and stir constantly for 2-4 minutes until golden brown. (Listen for the gentle toasting sound—they go from golden to burnt in seconds.)

Pour in the soy sauce and rice wine, which will sizzle dramatically.

Return the vegetables to the wok and toss everything together until well coated and heated through, about 1 minute.

Serve immediately over the brown rice, garnished with green onions.