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Food Fare: Vegetarian RecipesCashews & Vegetables


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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