Emeril's Vegetable Cashew Stir-Fry

• 2 tablespoons vegetable oil
• 1 teaspoon minced garlic
• 1 teaspoon finely chopped gingerroot
• 1 teaspoon finely chopped green onion
• 4 cups bite-sized cut vegetables (carrots, red pepper, snow peas, water chestnuts, mushrooms)
• 1 tablespoon emeril asian essence Asian seasoning
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 12 cup cashews

1. Heat a wok or saute pan over high heat.
2. Add oil, and saute garlic, ginger and green onion a few seconds until fragrant.
3. Add vegetables and essence; stir-fry until vegetables are tender crisp, about 3 minutes.
4. Add soy sauce, sugar and cashews; toss to combine well.
5. Serve immediately; over rice, if desired.

vegetable oil, garlic, gingerroot, green onion, bitesized, asian, soy sauce, sugar, cashews

Taken from www.food.com/recipe/emerils-vegetable-cashew-stir-fry-70232 (may not work)