Chinese "Beef" & Cashew Nuts

This is a Vegan version of a dish that used to by one of my favourite take-a way meals growing up. A medley of crispy vegetables, crunchy cashew nuts and succulent faux beef pieces, cooked in a delicious Chinese style sauce:

Serves 4
Suitable For Freezing

Ingredients:
For the sauce:
3 Tbs Tamari (or Soy Sauce)
3 Tbs Sweet Chilli Sauce
1/2 C Water
1 Tbs Tomato Puree (Paste)

Remaining Ingredients:
3 -4 leaves Savoy cabbage
3 Spring Onions (Green Onions)
1/2" Fresh Ginger
3-4 Cloves Garlic
1 Red Chilli
Approx 300g Beef Substitute - I used Oumph Kebab Style Pieces
Small Tin Bamboo Shoots
Handful Beansprouts
1/3 - 1/2C Cashew Nuts
1Tbs Sesame Oil
Brown Basmati Rice

To Garnish:
Extra Spring Onion, Cashew Nuts, Sprinkle of Sesame Seeds.

Method:
Cook rice according to packet - I used brown rice which is slower to cook than white rice, therefore put the rice on approximately 15 minutes before starting to prepare the rest of the dish.

1. Combine all sauce ingredients in a small bowl, then set aside
2. Shred the Savoy cabbage
3. Finely chop the spring onions and red chilli
4. Peel and mince the ginger and garlic
5. Heat the oil in a pan, when hot add the chilli, garlic, ginger and spring onions.  Cook for 2-3 minutes.
6. Add the shredded cabbage, and cook for a further 2 minutes, or until it starts to wilt.
7.Next add the beef substitute & cook until heated through.
8. Drain the tin of bamboo shoots, and add these to the pan along with the sauce.  Mix well and cook until the sauce has almost evaporated.
9. Finally, stir in the beansprouts and cashew nuts, mix well and heat for a final minute or two.
10.Serve over basmati rice and garnish with extra spring onion, cashew nuts and a sprinkle of sesame seeds.