* choose from carrots, mushrooms, bell pepper, snow peas, celery,
broccoli florets and green beans
Heat 1 tablespoon of the oil and the garlic in large nonstick skillet
over medium heat. Add nuts; cook and toss about 8 minutes until
lightly browned, removing garlic after 4 minutes. Remove nuts with
slotted spoon; set aside.
Add the remaining oil to skillet; increase heat to high and add
vegetables. Stir-fry, tossing often, about 5 minutes until crisp-tender.
Reduce heat to medium.
In small bowl combine water, soy sauce, cornstarch and hot chili
sauce; mix thoroughly. Add soy sauce mixture to vegetables in pan;
cook about 2 minutes until heated through and slightly thickened.
Season with salt and pepper. Mix in cashews.