“Another recipe that I acquired from a Chinese cooking class that I attended. One of our favorites.”
READY IN:
40mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  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.

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