Instructions: Heat a wok or large saucepan over very high heat; add a tablespoon of oil and immediately add the cashews. Stirfry the cashews until they have picked up a little color, about 12 minutes. Keep them moving and watch carefully or they will scorch. Remove them onto paper towel to drain.

Add another tablespoon of oil to the wok. Add the sliced carrots and the snow peas. Stir for 1 minute, then add the celery, leeks and zucchini and continue to stirfry for approximately 5 minutes. Push the vegetables aside and add the garlic to the bottom of the wok.

Stir and then add the cashews. Stir the vegetables and cashews over a high heat for 12 minutes, adjust to taste with salt and freshly ground pepper.

Serve immediately into warm bowls with a little of the hot liquid which will have come from the vegetables.

Serves 4

How to prepare vegetables for stirfry:
Clean and trim all vegetables. Cut the vegetables in a variety of shapes to create texture in the stirfry; try chunks, dice, matchsticks, flakes and ribbons, for example. Make the ingredients small enough to cook rapidly but not to become soft and limp.

Ideally, a stirfry should take only 57 minutes to cook, so it is important to have all the ingredients prepared in advance. Heat the wok or frying pan over a high heat, then add the oil and immediately add the hard vegetables, such as carrots. Add the softer vegetables in stages and keep stirring. Any sauce may be added finally and allowed to heat through before serving the stirfry.

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