2 tbsp. sunflower oil
2 tbsp. toasted sesame oil
4 cloves garlic, minced
1 inch fresh ginger, minced
1 sm. dried hot chili
1 med. onion, cut into crescents
1 lg. carrot, peeled and sliced on the diagonal
2 stalks celery, sliced on the diagonal

Heat oil in a large wok or skillet. When oil is very hot, but not smoking, add ginger, garlic, and chili. Stir fry for 30 seconds; add onion, carrot, and celery. Stirring frequently, cook over medium high heat for 3 to 5 minutes until vegetables are barely tender.

1 red or green bell pepper, julienned
1 bunch green onions, cut in 1-inch lengths
8 to 10 mushrooms, sliced
2 c. snow peas or shredded cabbage or bok choy
1 c. cashews, roasted or raw

Add peppers, green onions, mushrooms, cabbage, and cashews to the onions. Continue to stir-fry for another 3 minutes.

1 c. bean sprouts
1/4 c. tamari

Add sprouts and tamari; toss and stir-fry for 1 more minute. Remove from heat and serve immediately over rice or bulgur wheat. Serves 4.