This recipe comes from Chinese Cooking Cantonese by Margaret Leeming. She notes that it’s a modern version of a traditional Buddhist dish. I’ve modified it further to use more fresh vegetables and to make four to six servings. I also skip deep-frying the cashews. I don’t think it loses anything but unneeded fat.  The sauce is wonderful and very simple. I got strange looks from my husband when I once picked up my bowl and drank the remaining sauce like soup. He then offered me his. I’m not saying what I did. But you might want to have a spoon handy for more mannerly consumption. Read more