Contributed by (Adapted from www.cooks.com)

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Ingredients

2 Tbs Sunflower oil
2 Tbs toasted Sesame oil
4 cloves Garlic, minced
1 in fresh Ginger, minced
1 small dried hot Chili
1 medium Onion, cut into crescents
1 large Carrot, peeled and sliced on the diagonal
2 stalks Celery, sliced on the diagonal
1 red or green Bell pepper, julienned
1 bunch Green onions, cut in 1-inch lengths
8 to 10 Mushrooms, sliced
2 C Snow peas or shredded Cabbage or Pac choi
1 C Cashews, roasted or raw
1 C Bean sprouts
1/4 C Tamari

Instructions

Heat oil in a large wok or skillet. When oil is very hot, but not smoking, add ginger, garlic, and chili. Stir fry for 30 seconds; add onion, carrot, and celery. Stirring frequently, cook over medium high heat for 3 to 5 minutes until vegetables are barely tender.

Add peppers, green onions, mushrooms, cabbage, and cashews to the onions. Continue to stir-fry for another 3 minutes. Add sprouts and tamari; toss and stir-fry for 1 more minute.

Remove from heat and serve immediately over rice or bulgur wheat. Serves 4.

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