Broccoli with Carrots and Cashews

Cook the broccoli and carrots to desired tenderness (pan steam or boil).

In a small bowl, combine the cornstarch, soy sauce, water and toasted sesame oil and set aside.

In a large nonstick saucepan, heat the canola oil and cashews over medium high heat. Cook, stirring occasionally until toasted. Add garlic and cook until the aroma is released, about 30 seconds. Stir in the broccoli and carrots.

Whisk the sauce mixture to redistribute the cornstarch and add to the pan. Cook, stirring a few times, about 1 minute just until sauce thickens and vegetables are coated evenly.

Serve with rice and crunchy chow mein noodles.