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ARHAT'S FAST

3 oz. cashew nuts
oil for deep-frying
2 slices ginger
2 green onions(finely chopped)
3 oz. bamboo, cut into 3/4 inch pieces
3 oz red or green pepper, deseeded and cut into 3/4 inch
8 water chestnuts, sliced into 2 rounds
3 oz carrots, par-boiled and cut into 3/4 wedges
3 oz asparagus tips or broccoli spears, parboiled
salt

1 Tbsps soy sauce
1 Tbsps sugar
1 Tbsps rice vinager
1 Tbsps water

1/2 teaspoon cornstarch mixed with 1 tsp water

Deep-fry the cashew nuts in hot oil over a moderate heat until they
are golden brown, lift out and drain well. Mix together the
ingredients. for seasoning sauce in a small bowl, mix the thickening
paste in another. Set aside in a wok or large frying pan, heat 1
tbsps oil and stir fry the ginger and onions for 15 sec. add the
bamboo, red pepper, water chestnuts and carrots and stir-fry for
2 min. Mix in the seasoning sauce and bring to a boil. Add cashew
nuts and asparagus tips and season to taste with salt. Thicken with
corn flour paste and serve sprinkled with sesame oil.

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