Stir-Fried Carrots, Red Peppers and Ren Onions

recipe courtesy of Mollie Katzen, The Vegetable Dishes I Can’t Live Without
1 cup whole cashews
2 tbsp canola or peanut oil
1 large red onion (about ¾ lb), cut into large chunks
1 ½ lbs carrots (6 medium), in thick (1/4-inch) diagonal slices
1 tbsp minced fresh ginger (optional)
¼ tsp salt
1 tsp minced or crushed garlic
1 large red bell pepper (about ½ lb) in 1-inch squares
3 tbsp balsamic vinegar
1 tbsp soy sauce
red pepper flakes, to taste (optional)
1 cup pineapple chunks, fresh or canned, packed in juice, drained (optional)

Preheat the oven to 300 degrees. Spread the cashews in a single layer on a baking tray and place in the center of the oven. Roast until golden (about 10 minutes), shaking the pan every now and then. Remove the tray from the oven and set it aside.
Place a large wok over medium heat. After about a minute, add the oil and swirl to coat the pan. Turn the heat to high and add the onion, carrots, and ginger. Sprinkle with salt and stir-fry for about 5 minutes or until the carrot begins to become tender.
Toss in the garlic and red pepper pieces, and continue to cook over high heat for another 5 minutes. Add the vinegar and soy sauce and cook for about 2 minutes longer.
Add red pepper flakes to taste and serve hot or warm, topped with the cashews and garnished with pineapple. Yield: 4-5 servings.