Recipes from China :: Chinese Main Dish Vegetables
2 Tbsp. canola (or other vegetable) oil, divided
2 cloves garlic, halved
1/4 c. raw cashews or whole blanched almonds
8 c. assorted vegetables, thinly sliced*
1 c. water
3 Tbsp. soy sauce
2 Tbsp. cornstarch
1 to 2 tsp. hot chili sauce
Salt and pepper, to taste
Steamed rice
Heat 1 Tbsp. of the oil and the garlic in large nonstick skillet over med. heat. Add nuts; cook and toss about 8 mins. until lightly browned, removing garlic after 4 mins. Remove nuts with slotted spoon; set aside.
Add the remaining oil to skillet; increase heat to high and add vegetables. Stir-fry, tossing often, about 5 mins. until crisp-tender. Reduce heat to med. In small bowl combine water, soy sauce, cornstarch and hot chili sauce; mix thoroughly. Add soy sauce mixture to vegetables in pan; cook about 2 mins. until heated through and slightly thickened. Season with salt and pepper. Mix in cashews.
Serve with steamed rice.
* choose from carrots, mushrooms, bell pepper, snow peas, celery, broccoli florets and green beans
