Combine the ingredients for the sauce in a small bowl. Stir to dissolve the sugar and cornstarch and set aside. Place a wok over medium-high heat. When it begins to smoke, add the peanut oil, then the carrot. Stir-fry 30 seconds. Add teh zucchini, bamboo shoots, tofu, and peas; stir-fry 30 seconds. Stir in the cashews. Pour in the sauce and stir until it thickens, about 1 minute. Serve immediately. Recipe By : Joanne Hush, Classic Chinese Cooking, pg 138 Posted to MM-Recipes Digest V4 #277 by SVQF34B@prodigy.com ( L M SMITH) on Oct 21, 1997
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|Serving Size: 1 Serving (195g)|
|Recipe Makes: 4|
|Calories from Fat: 178 (68%)|
|Amt Per Serving||% DV|
|Total Fat 19.8g||26 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 0mg||0 %|
|Sodium 306.8mg||11 %|
|Potassium 530.2mg||14 %|
|Total Carbohydrate 15.2g||4 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 12.8g|
|Protein 8.4g||12 %|
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Calories per serving: 261
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