Chinese Vegetables and Cashews

By lschull

Ingredients

• 2 tbsp. salad oil
• 1 medium onion, sliced
• 2 cups slices mushrooms
• 2 cups sliced celery
• 2 red or green peppers, cut into chunks
• 1 8 oz. can water chestnuts, drained
• 1/2 cup chicken broth
• 2 tbsp. cornstarch
• 1 1/4 tsp. salt
• 2 tbsp. water
• 2 tbsp. soy sauce
• 1 pound bean sprounts
• 2 cups cashews

Details

Servings 6

Preparation

Step 1

Heat oil in large skillet or wok. Add onion, mushrooms, celery, peppers and water chestnuts. Cook over high heat, stirring quickly and frequently until vegetables are well coated. Add the chicken broth, cover and cook 5 minutes. Combine cornstarch, salt, water and soy sauce until smooth. Stir into vegetable mixture and cook, stirring, until mixture boils and thickens. Stir in bean sprouts and cashews and cook until heated through. Serve immediately.