My dad was neither Chinese or a particularly good cook, but for Christmas the one year he got a wok as a present and made something like the following recipe. I have added a lot more vegetables to his version of the dish and served it with some pea egg fried rice.
The vegetables in the dish can easily be changed for whatever is in the fridge or your preference. I have used mini sweetcorns, mangetout and mushrooms, but carrots, peas, bamboo shoots, or peppers, would also work equally well. The key ingredients really are the cashew nuts and the sauce.