Stirfry Peas, Carrots & Cashews
2 boxes of frozen peas and carrots, defrosted
1 red sweet pepper, diced to the size of the carrots
1 pkg fried tofu, diced to carrot size
1 can of sliced water chestnuts
1 cup of cashew pieces
1 teaspoon cornstarch disolved in 2 Tablespoons of water
1 teaspoon of Mongolian fire oil (optional)
1 Tablespoon of peanut oil
1/4 cup of soy sauce
1/4 cup of vegetable stock
Heat peanut oil in wok or skillet. Add all other ingredients EXCEPT soy sauce, cornstarch mixture, broth, fire oil and cashews. Stir fry until all ingredients are heated, but still crunchy. Add remaining ingredients. Stir until sauce is slightly thickened and warm.
Serve with rice or ramen noodles.