Add another tablespoon of oil to the wok. Once, shimmering, add onions, Sauté over medium-high for 2-3 minutes or until fragrant.
Add garlic and ginger and cook for another minute.
Add the veggies (except peas and spinach) - continue to cook for 3 or 4 minutes stirring to prevent sticking (add a splash or broth or water if necessary).
Add the peas, spinach, and soy curls.
With the wok over moderate heat, add half the sauce to the veggie mixture. Stir to incorporate. Taste and adjust seasoning as needed.Add more sauce until desired saucy-ness is achieved.
If the sauce gets too thick, add another splash or two of water/broth to thin.
Add half the toasted cashews (leaving the rest for garnish). Stir and cook for another minute or two. Remove from heat and serve immediately over rice.