In a large pan, put a splash of oil and a tablespoon of grated ginger. Cook it until fragrant (about 30 seconds). Then, add 1 cup of shredded vegetables (I use broccoli stalks, carrots and purple cabbage), 2 tablespoons of soy sauce (low-sodium is better), 1 tablespoon of rice vinegar, and 1 teaspoon of honey. Cook the veggies for a couple of minutes, stirring from time to time. Finally, add 1 cup of cooked barley, mixing well. Sprinkle a handful of crushed cashew nuts and serve with a protein source of your choice. I like it with sautéed fish and fresh oranges, but it also goes well with shrimp, chicken breast and pork tenderloin. Yield two servings.