STIR-FRIED VEGETABLES WITH CASHEW NUTS Stir-frying is the perfect way to make a delicious, colorful and very speedy meal. 2 pounds mixed vegetables 2-4 tablespoons sunflower or olive oil 2 garlic cloves, crushed 1 tablespoon grated fresh ginger root 1/2 cup cashew nuts or 4 tablespoons sunflower seeds, pumpkin seeds or sesame seeds Soy sauce Salt and freshly ground black pepper Prepare the vegetables according to type. Carrots and cucumber should be cut into very fine matchsticks.

Heat a frying pan, then trickle the oil around the rim so that it runs down to coat the surface. When the oil is hot, add the garlic and ginger and cook for 2-3 minutes, stirring. Add the harder vegetables and toss over the heat for another 5 minutes, until they start to soften.

Add the softer vegetables and stir-fry everything over high heat for 3-4 minutes.
Stir in the cashew nuts or seeds. Season with soy sauce, salt and pepper. Serve at once.

Serves 4. 

COOK'S TIP: Use a package of stir-fry vegetables or make up your own mixture. Choose from carrots, snow peas, baby corn, bok choy, cucumber, bean sprouts, mushrooms, bell peppers and scallions. Drained canned bamboo shoots and water chestnuts are delicious additions.

[Best-Ever Vegetarian, Linda Fraser]