1 lb. broccoli
2 carrots
2 onions
8 oz. water chestnuts
1/3 c. unsalted cashews
2 tbsp. cornstarch
1/3 c. white syrup
3 tbsp. cider vinegar
1/2 tsp. ginger, ground
2 tbsp. soy sauce

Cut broccoli into florets and slice the stalks into slices. Cut carrots into matchstick strips, cut onions into small wedges. Stir fry 6-7 minutes or until vegetables are tender crisp. Add 8 ounces water chestnuts, sliced and drained. In a small bowl, mix cornstarch and white syrup until smooth. Stir in vinegar, soy sauce, and ground ginger. Add to wok stirring constantly. Bring to boil. Boil 1 minute, stirring. Sprinkle with cashews and serve immediately.