Mandarin Cashew Casserole
1/4 cup celery, cut diagonally
1/2 cup green onion, cut diagonally into 1-inch pieces
1/4 cup green bell pepper, chopped
1 1/2 teaspoons minced garlic
1 cup water
1/4 teaspoon toasted sesame oil
2 tablespoons cornstarch
1 teaspoon sugar
1/4 teaspoon 5-spice powder
1/4 teaspoon minced ginger root
1/4 cup soy sauce
2 tablespoons water
1 (16 ounce) can chop suey vegetables, drained
1 (10 ounce) package frozen peas
1 (3 ounce) can chow mein noodles
1 cup cashew halves
In a skillet cook beef, celery, green onion, green pepper and garlic; drain. Add
the water and sesame oil; bring to a boil.
Combine cornstarch, sugar, 5-spice powder, ginger root, soy sauce and water.
Add to beef mixture in skillet; cook until thickened and
bubbly. Stir in the drained chop suey vegetables; add frozen peas.
Turn into a 2-quart casserole. Bake, covered, at 375 degrees
F for 1 1/2 hours; uncover and bake 10 minutes more.
To serve, sprinkle individual servings with chow mein noodles, then scatter the
cashew halves over the top.