Something like this: (not yet tested!)
1 yellow or white onion, sliced
2 small sweet potatoes, cut into thin half-circles
3 cloves garlic, minced
1 cup baby button mushrooms
14 oz. shitake mushrooms
1/2 cup broccoli
1 small container (about 1/2 cup) water chestnuts
1/4 cup cashews
oil for sauteeing
rice
cilantro or orange for garnish
1. In a large pan or wok, sautee sweet potatoes for 5 minutes to soften, stiring occasionally. Add onions and sautee another 5 minutes until soft and somewhat brown. Add garlic, cook a minute more, and then add mushrooms. Allow water to cook off, then add broccoli and cook just until bright green. Stir in cashews and water chestnuts.
2. Meanwhile, prepare the sauce:
3 T. soy sauce
2 T. sesame oil
3 T. orange marmalade
2-3 T. honey
1 T. lemon juice
1/2 t. chili with garlic sauce
1/4 t. salt
2 T. corn starch
1/4 cup water
Mix corn starch and water together in a small bowl, set aside.
Mix all remaining ingredients together in a sauce pan over low heat. Add corn starch mixture and turn up heat to a simmer, then reduce heat to low.
3. Stir sauce into vegetables and heat through. Serve with rice, garnished with cilantro or an orange slice.
