Mandarin Cashew Casserole 1 pound ground beef 1/4 cup celery, cut diagonally 1/2 cup green onion, cut diagonally into 1-inch pieces 1/4 cup green bell pepper, chopped 1 1/2 teaspoons minced garlic 1 cup water 1/4 teaspoon toasted sesame oil 2 tablespoons cornstarch 1 teaspoon sugar 1/4 teaspoon 5-spice powder 1/4 teaspoon minced ginger root 1/4 cup soy sauce 2 tablespoons water 1 (16 ounce) can chop suey vegetables, drained 1 (10 ounce) package frozen peas 1 (3 ounce) can chow mein noodles 1 cup cashew halves In a skillet cook beef, celery, green onion, green pepper and garlic; drain. Add the water and sesame oil; bring to a boil. Combine cornstarch, sugar, 5-spice powder, ginger root, soy sauce and water. Add to beef mixture in skillet; cook until thickened and bubbly. Stir in the drained chop suey vegetables; add frozen peas. Turn into a 2-quart casserole. Bake, covered, at 375 degrees F for 1 1/2 hours; uncover and bake 10 minutes more. To serve, sprinkle individual servings with chow mein noodles, then scatter the cashew halves over the top.