Cashews and Vegetables

• 2 tablespoons cooking oil
• 1 (16 ounce) packagefrozen stir fry vegetables (broccoli, carrot, onion, red pepper, celery, water chestnuts, mushrooms)
• 34 cup whole raw cashews
• 34 cup bottled stir-fry sauce, with garlic
• 3 cups hot cooked brown rice or 3 cups chinese noodles
• sliced green onion

1. Put rice or pasta on to cook.
2. In a wok or large skillet heat oil over medium-high heat.
3. Add the frozen vegetables; cook and stir for 5 to 7 minutes or until vegetables are crisp-tender.
4. Remove vegetables from the wok.
5. Add whole cashews to the hot wok.
6. (Add more oil, if necessary.)
7. Cook and stir for 2 to 5 minutes or until nuts are browned.
8. Add stir-fry sauce to the wok.
9. Return vegetables to the wok; gently toss all ingredients together to coat.
10. Heat through.
11. Serve over cooked rice (or pasta).
12. Sprinkle with green onion.

cooking oil, vegetables, cashews, stirfry sauce, hot cooked brown rice, green onion

Taken from www.food.com/recipe/cashews-and-vegetables-184324 (may not work)