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Vegetarian >  Cashews & Vegetables >

 

Cashews & Vegetables

• 3 TBS peanut oil

• 1 carrot, cut into 1/2" cubes

• 1 zucchini, cut into 1/2" cubes

• 2 1/2 ounces bamboo shoots, cut into 1/2" cubes

• 8 ounces tofu, cut into 1/2" cubes

• 1/2 C frozen green peas

• 1/2 C roasted unsalted cashews

Sauce:

• 1 TBS light soy sauce

• 1 TBS water

• 1/2 tsp. cornstarch

• 1 tsp. hot bean sauce

• 2 tsp. sweet bean sauce

In a small bowl, combine ingredients for the sauce; stir to dissolve the sugar and cornstarch and set aside. Heat a wok to medium-high temperature. When it begins to smoke slightly, add peanut oil, then carrot. Stir-fry for thirty seconds. Add the zucchini, bamboo shoots, tofu, and peas; stir-fry for an additional minute. Stir in cashews, then pour in the sauce and stir until it thickens, about one minute. Serve at once.

 

Recipe featured in the Ambrosia Cookbook.

 

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