Sweet & Sour Vegetables

15 ml vegetable oil 1 tbsp
5 ml chili oil 1 tsp
2 onions, sliced 2
2 carrots, thinly sliced 2
2 zucchini, thinly sliced 2
115 g head broccoli, cut into florets 1/4 lb
115 g mushrooms, sliced 1/4 lb
115 g bok choy, halved 1/4 lb
30 ml light brown sugar 2 tbsp
30 ml thai soy sauce 2 tbsp
15 ml rice vinegar 1 tbsp
75 ml cashews 1/3 cup

In a large wok; heat vegetable and chili oil over high heat. Add onions and stir-fry for 1 to 2 minutes or until they begin to soften.

Add carrots, zucchini and broccoli. Stir-fry for 2 to 3 minutes. Add mushrooms, bok choy, sugar, soy sauce and vinegar. Stir fry for 1 to 2 minutes. Sprinkle with cashews and serve.

Serves 4