1. Saute vegetables in oil in wok a few minutes, until crisp-tender. 2. Add chicken and cook until heated through. Add plum sauce, garlic and sugar. 3. Add water/cornstarch mixture and cook to thicken. 4. Remove from heat and garnish with cashews. 5. Note: Use a mixture of celery, carrots, water chestnuts, bamboo shoots, onions, white mushrooms and green bell pepper, cut into small cubes or thinly sliced. ---------------------------------------------------------------------------
Nutrition
Ingredients
