Cashew Stir-Fry

4 servings

• 3 Tablespoons Vegetable Broth
• 1 chopped onion
• 1 small chopped green bell pepper
• 1/2 pound cut-up broccoli
• 1/2 head shredded cabbage
• 8 sliced mushrooms
• 1/2 cup cubed jicama
• 1/2 cup toasted cashews
  
  
•    SAUCE:
• 1/3 cup soy sauce
• 2/3 cup water
• 1 Tablespoon cornstarch
• 1/4 teaspoon fresh grated ginger
• 1/4 teaspoon white pepper

Steam cook Broccoli 5 minutes to tenderize for stir-frying.

Heat 1 Tbl. broth in heavy skillet or wok. Stir-fry vegetables in order, adding more broth as needed.

Remove each vegetable when done and set aside to keep warm. When all vegetables have been cooked, return all to wok, reduce heat to simmer.

Make a paste of cornstarch and water and then mix in the remaining water, soy sauce, ginger and pepper. Stir until smooth. Pour sauce over vegetable mixture, stirring constantly. When sauce has thickened, stir in toasted cashews. Serve immediately.

Bon appetit!