Cashew Nut Stir-Fry

Ingredients:

• 1 tablespoon coconut oil

• 5 cloves garlic, minced

• 1/2 cup onion, sliced

• 1/4 cup carrots, sliced

• 1 cup firm tofu, cubed

• 1 cup mushrooms, sliced

• 1/2 cup roasted cashew nuts

• 5 large dried chilies, baked or deep-fried

• 1 cup cauliflower, cut into florets

• 1/2 cup bell pepper, sliced

• 1/2 cup sugar snap peas

• 2 green onions, chopped into 1-inch pieces

• 1 teaspoon light soy sauce

• 1 tablespoon seasoning soy sauce

• 1 teaspoon mushroom seasoning (optional)

• 2 teaspoons sugar (or honey, optional)

• A pinch of salt

Instructions:

1. Heat coconut oil in a pan over medium-high heat.

2. Add garlic and stir-fry until it turns yellow.

3. Add tofu and mushrooms with a pinch of salt, and stir-fry until the tofu is cooked.

4. Add cauliflower, sugar snap peas, bell peppers, light soy sauce, seasoning soy sauce, mushroom seasoning, and sugar. Stir-fry for 2-3 minutes.

5. Add cashew nuts and green onions, and mix well. Finally, add the dried chilies. Stir everything

together and remove from heat. Serve hot.