1. Mix the cornstarch and water together to make a thickener; set aside. 2. Combine the 1st four ingredients together and let stand for 15 minutes. 3. Prepare the vegetables as directed. 4. Place 1 tablespoon oil in wok and heat. 5. Stir-fry or saute onions, mushrooms and celery; remove from wok. 6. Add a little more oil if necessary and stir-fry the bell pepper and peas; remove from wok. 7. Heat 2 tablespoons oil and brown the garlic and ginger. 8. Add chicken and stir-fry 2 minutes. 9. Add 1/2 cup mushroom liquid and 1 teaspoon soy sauce. 10. Bring to a boil. 11. Add just enough thickener (cornstarch and water) to thicken the sauce. 12. Return all vegetables to wok. 13. Heat through and add cashews. 14. Serves 2 as a main dish and 4 as a side dish. ---------------------------------------------------------------------------
Nutrition
Ingredients
