TOFU~ CASHEWS~ & VEGETABLES

• 1 tb Light soy sauce
• 1 tb Water
• 1 /2 ts Cornstarch
• 2 ts Honey
• 1 ts Hot bean sauce
• 2 ts Sweet bean sauce
• 3 tb Peanut oil
• 1 ea Carrot; in 1 /2 " cubes
• 1 ea Zucchini; in 1 /2 " cubes
• 2 1 /2 oz Bamboo shoots; in 1 /2 " cubes
• 8 oz Tofu; in 1 /2 " cubes
• 1 /2 c Frozen green peas
• 1 /2 c Roasted, unsalted cashews

Combine the ingredients for the sauce in a small bowl. Stir to

dissolve the sugar and cornstarch and set aside. Place a wok over

medium-high heat. When it begins to smoke, add the peanut oil, then

the carrot. Stir-fry 30 seconds. Add teh zucchini, bamboo shoots,

tofu, and peas; stir-fry 30 seconds. Stir in the cashews. Pour in the

sauce and stir until it thickens, about 1 minute. Serve immediately.

Recipe By
:
Joanne Hush, Classic Chinese Cooking, pg 138