Snow Flower and the Cashew Chicken

For December, our book group read Snow Flower and the Secret Fan by Lisa See. Aside from the less-than-inspiring title, we all agreed it was excellent. It's astounding to read about how women were treated in China hundreds of years ago. (And we have that same sense of astonishment when we hear about how women are treated in many parts of the world today.)
In China, girls were considered "worthless branches on the family tree...raised by one family for another." Their feet were bound, essentially crippling them, to make them more beautiful to their future husbands. (I'm sure the pain I feel in my ski boots is nothing like this.)
Even after marriage, girls lived with their natal family, until giving birth to their own first child. They pray for a son, as "sons are the foundation of a woman's self...they give a woman her identity as well as dignity." (Yes, in some circles I am known only as "Jack's mom".)
It's a wonderful story of friendship, and the misunderstandings that sometimes occur even among the closest of friends. It's about the strength of women in adversity and the clarity that comes with old age.
In honor of Snow Flower and her friend Lily, here's my recipe for Cashew Chicken, a favorite with boys and girls, equally.

Cashew Chicken adapted from Martha Stewart

1 1/2 lbs. boneless, skinless chicken breasts, cut into 1" cubes

1 Tbsp. cornstarch

coarse salt and ground pepper

2 Tbsp. vegetable oil

6 garlic cloves, minced

8 scallions, white and green parts separated,
each cut into 1" pieces

2 Tbsps. rice vinegar

3 Tbsps. hoisin sauce

3/4 cup raw cashews, toasted

1. In a medium bowl, toss chicken with cornstarch until chicken is coated; season lightly with salt and pepper.

2. In a large nonstick skillet, heat 1 Tbsp. oil over medium-high heat. Cook half the chicken, tossing often, until browned on all sides.  Transfer to a plate.

3. Add remaining oil to pan. When heated, add remaining chicken, along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned. Return first batch of chickn to the pan. Add vinegar, cook until evaporated, about 30 seconds.

4.Add hoisin sauce and 1/4 cup water, tossing until chicken is cooked through, about 2 minutes. Remove from heat. Stir in scallion greens and cashews. Serve immediately, over rice, if desired.

I often serve this with sauteed snap peas. Stir fry them in a tablespoon of vegetable oil. When they start to turn bright green and brown around the edges, drizzle with a tablespoon each of sesame oil and soy sauce.