Asparagus Cashew Stir Fry
Serves:
Ingredients:
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
---------
2ND STEP ---------
2
tb
Safflower oil
1
lb
Fresh Asparagus *
4
x
Scallions, chopped
Sm sweet red pepper, chopped
Clove Garlic, minced
1
c
Cashews **
Method:
* 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.
Broccoli florets may be substituted for asparagus; or add other veggies such as sliced mushrooms or thinly sliced carrots