Chicken with Cashew Nuts

• 1 lb. chicken thighs
• 1 cauliflower, small
• 1 mustard cabbage (stem only)
• 2 stalks celery
• 1 sm round onion
• 1 piece bamboo shoot

Sauce:

• 1 slice ginger
• 1 t. sugar
• 1½ t. cornstarch
• 1 t. wine
• 1 T. shoyu

Gravy:

• ½ t. sugar
• 1/8 t. ajinomoto
• 3/4 t. salt
• 2 T. cornstarch
• 1 cup water or stock
• 1 stalk green onion, sliced into 1″ pieces
• 1 t. shoyu

Boil vegetables.

Slice chicken and marinate in sauce for 10 minutes.

Heat pan with oil and fry chicken till medium well. Remove from pan. Add round onions, fry, then add remaining vegetables. Add gravy and bring to a boil.

Sprinkle with cashew nuts.

Serves 6.