Vegan Cashew Sprouts and Spinach

• 3 Cups bean sprouts
• 1-2 Cups shredded carrots
• 8-10 oz fresh spinach
• 1 Tablespoons peanut oil
• 2 Cups Vegetable broth
• 1 Tablespoon sugar
• 1-2 Tablespoons soy sauce
• 1 Tablespoon Garden Gourmet Garlic Paste
• 1 Tablespoon Garden Gourmet Ginger Paste
• 1 Tablespoon Garden Gourmet Basil Paste
• 2 Tablespoons cornstarch
• 1/4 cup water
• 1/4 cup clipped green tops of scallions (green onions)
• 1/2-1 Cup raw cashew nuts

Heat oven to 400° F. Place cashews on parchment sheet or foil on a cookie sheet and toast 5 minutes. Remove from oven and allow to cool.

In a large skillet, heat peanut oil and stir fry bean sprouts and carrots 1-2 minutes. Add fresh spinach and continue to stir fry until spinach is wilted but still bright green. Pour stir-fried vegetables into serving dish.

Return skillet to heat and add vegetable broth. Bring broth to a boil at high heat.

While broth is heating, place cornstarch in small bowl and gradually add water to thicken to a paste and then a thin glue-like consistency.

When broth boils, add sugar, soy sauce and Garden Gourmet pastes. Stir to combine well, then quickly add watery cornstarch while continuing to stir. As soon as the liquid boils, the cornstarch should be fully absorbed. Turn off heat and pour sauce over stir fried vegetables.

Scatter cashews over the sauce and garnish with chopped green onions.

Serve with cooked rice or grits to absorb the delicious sauce!