We used raw cashews when we made this. The roasted cashews taste better!

Ingredients:

2 TBS peanut oil

1 large or 2 small zucchinis, sliced lengthwise in half and then diagonally into bite sized pieces

1 clove garlic, minced

1/2 cup cashews

Sauce:

2 TBS vegetarian Lee Kum Kee oyster sauce

1 TBS soy sauce

1 tsp sugar

chili paste taste

1/4 cup water or veggie broth

2 TBS cornstarch

2 TBS cold water

Directions:
In a wok or non stick pan, heat oil very hot.
Add zucchini and garlic, stir fry several minutes until zucchini is crispy tender.
Add cashews. Add sauce mixture. Add cornstarch/water slurry to thicken.

Enjoy