Asparagus cashew stir-fry

4 servings

Ingredients

Quantity Ingredient
4 cups Hot cooked Brown Rice
3 tablespoons Soy sauce
1½ cup Water or vegetable stock
1 teaspoon (pref toasted) Sesame Oil
1 dash White pepper
2 tablespoons Safflower oil
4 xes Scallions, chopped
1 x Clove Garlic, minced
2 tablespoons Cornstarch
1 tablespoon Minced Gingerroot
¼ teaspoon Dry crushed red pepper
1 pounds Fresh Asparagus *
1 x Sm sweet red pepper, chopped
1 cup Cashews **

Directions

SAUCE

2ND STEP

* 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 add other veggies such as sliced mushrooms or thinly sliced carrots - with the cashews, gently stir in 1 lb firm tofu cut into ½" cubes - serve over pasta rather than rice; buckwheat noodles are good

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