Title: Chinese: Asparagus W/ Cashews
Categories: Vegetable Cashews Chinese Ethnic
Yield: 6 Servings
| ELAINE RADIS |
| 1 1/2 | lb | Asparagus |
| 2 | tb | Olive oil |
| 2 | ts | Sesame oil |
| 1 | tb | Fresh ginger root; fine chop |
| 1/2 | c | Roasted cashews; |
| | | Coarsely chopped |
| 1 | tb | Soy sauce |
1. Cut off the tough lower stems of the asparagus and discard. Cut each
stalk diagonally into 3 or 3 pieces. 2. Heat the oils together in a wok
over high heat. Add the ginger and stir-fry for one minute. 3. Add the
asparagus and stir-fry until tender but still crisp...4 to 5 minutes. 4
Stir in the cashews and soy sauce. Serve immediately. SILVER PALATE GOOD
TIMES COOKBOOK.. AUTHORS: Julee Rousso & Shiela Lukins;