Title: Asparagus Cashew Stir-Fry
Categories: Vegetable
Yield: 4 Servings
| 4 | c | Hot cooked Brown Rice |
| SAUCE |
| 3 | tb | Soy sauce |
| 2 | tb | Cornstarch |
| 1 1/2 | c | Water or vegetable stock |
| 1 | tb | Minced Gingerroot |
| 1 | ts | (pref toasted) Sesame Oil |
| 1/4 | ts | Dry crushed red pepper |
| 1 | ds | White pepper |
| ND STEP |
| 2 | tb | Safflower oil |
| 1 | lb | Fresh Asparagus * |
| 4 | x | Scallions, chopped |
| | | Sm sweet red pepper, chopped |
| | | Clove Garlic, minced |
| 1 | c | Cashews ** |
* woody parts of stems removed, tender part cut into 3" lengths (3 cups)
** dry-roasted and unsalted, or raw slivered almonds GARNISH: mandarin
orange sections and toasted sesame seeds, optional Cook or reheat brown
rice.
In small bowl, combine soy sauce and cornstarch. Stir in remaining sauce
ingredients; set aside.
In a wok or large skillet, heat oil. Stir-fry asparagus, scallions,
pepper, and garlic until vegetables are crisp/tender.
Stir sauce mixture; pour it over the vegetables and stir until it is
thickened and bubbly. Reduce heat; fold in cashews. Cover and cook 1
minute, until cashews are heated through. Serves 4-6. VARIATIONS: - 3-4
c broccoli florets may be substituted for asparagus; or