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Title: Asparagus Cashew Stir-Fry
Categories: Vegetable
Yield: 4 Servings

4cHot cooked Brown Rice
SAUCE
3tbSoy sauce
2tbCornstarch
1 1/2cWater or vegetable stock
1tbMinced Gingerroot
1ts(pref toasted) Sesame Oil
1/4tsDry crushed red pepper
1dsWhite pepper
ND STEP
2tbSafflower oil
1lbFresh Asparagus *
4xScallions, chopped
  Sm sweet red pepper, chopped
  Clove Garlic, minced
1cCashews **

* 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

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