At this juncture my routine becomes perhaps unnecessarily elaborate. Keeping temperature on high heat I start with the onions or can use leaks. Remove when they just become translucent and place in pot that is warm. Best to hold on a keep warm burner.

Repeat this process cooking no more than 3 items in one group until all vegetables are cooked. At intervals the warming pot is tilted with a large diameter strainer covering and the juices and residual oil are returned to the wok.

Sauté the mushrooms alone and last. This might require a little added oil.

Return all vegetables to wok. Toss in bean sprouts, cashews that have been roasted, fresh water chestnuts and tofu. Making sure heat is high, pour in sauce, "rimming" it around the higher edges of the wok so that it picks up maximum amount of heat as it settles to bottom of wok.

Toss to cover the contents with the sauce and let cook in moderate heat with cover on for a few minuets.