Asparagus Cashew Stir-Fry Recipe
4 cup hot cooked brown rice
3 tbsp soy sauce
2 tbsp cornstarch
1 1/2 cup water or vegetable stock
1 tbsp minced gingerroot
1 tsp (pref toasted) sesame oil
1/4 tsp dry crushed red pepper
1 dash white pepper
2 tbsp safflower oil
1 lb fresh asparagus *
4 scallions, chopped
1 sm sweet red pepper, chopped
1 clove garlic, minced
1 cup 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 add other veggies such as sliced
mushrooms or thinly sliced carrots - with the cashews, gently stir in
1 lb firm tofu cut into 1/2" cubes - serve over pasta rather than
rice; buckwheat noodles are good
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