Chinese Cashew Veggies

Method

1. To make the sauce, take soy sauce, tomato sauce, red chilli sauce and sugar in a bowl and mix till the sugar is completely dissolved.
2. Heat sesame oil and vegetable oil in a non-stick wok, add garlic and ginger saute on high heat.
3. Reduce heat, add cauliflower, carrots, green peas and salt. Add the sauce, mix well and cook till the vegetables soften a bit.
4. Add 4 tbsps water, cover and cook on low heat for 2-3 minutes. Add cornflour slurry and mix well. (If the mixture is thick enough there is no need to add cornflour slurry.)
5. Add cashewnuts and cook for 1-2 minutes.
6. Transfer into a serving bowl and serve hot.

Additional Tips and Tricks