2 lbs. fish fillets, cut into 2 inch cubes
2 tbsp. soy sauce
2 tbsp. dry sherry (or your choice)
1/4 tsp. sugar
1/4 tsp. cayenne pepper
1/8 tsp. ground ginger
1/2 c. cooking oil
1 c. raw cashews
4 c. zucchini, sliced
4 c. mushrooms, sliced
4 c. bok choy sliced diagonally
2 c. snow peas
16 green onions, cut into 3 inch pieces
1/2 tsp. salt

In a bowl, combine soy sauce, sherry, sugar, cayenne pepper and ginger. Mix well and stir. Marinate in refrigerator 15 minutes.

In a skillet or wok heat oil over medium high heat. Add cashews and cook, stirring constantly for 3 minutes. Remove with slotted spoon to paper towels. Add vegetables and salt to pan. Cook, stirring constantly over medium heat, until vegetables are hot but still crisp (about 5 minutes). With slotted spoon remove vegetables from pan to large bowl; set aside.

Add fish, reduce heat and cover. Cook fish over low heat for 8 to 10 minutes. Add cashews and cooked vegetables to fish and stir for 1 to 2 minutes. Serve immediately.