1 T. cornstarch or arrowroot
1 T. Chinese rice wine or pale sherry
1 T. soy sauce
1 T. vegetable oil
6-8 water chestnuts, cut in 1/4 inch cubes
1/2 pound fresh white mushrooms, cut in 1/4 inch cubes
1/2 pound green vegetable such as snow peas or zucchini or broccoli, trimmed and cut into 1/2 inch or smaller pieces
salt
2 T. hoisin sauce
1/4 c. roasted cashews or pine nuts

1. Heat wok or large skillet over high heat for 30 seconds. Add oil and heat for 30 seconds
2. Turn heat down to moderate if oil is smoking and add green vegetable, water chestnuts, mushrooms and salt. Stir fry for 2-3 minutes
3. Mix together the cornstarch, rice wine and soy sauce. Add to the vegetable mix and stir well
4. Add the hoisin sauce and stir well. Remove from heat
5. Add the cashews or pine nuts, stir until they are heated and serve at once