Asparagus Cashew Stir-Fry

4 Servings
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Asparagus Cashew Stir-Fry Ingredients

4 c Hot cooked Brown Rice	1 ds White pepper
SAUCE	ND STEP
3 tb Soy sauce	2 tb Safflower oil
2 tb Cornstarch	1 lb Fresh Asparagus *
1 1/2 c Water or vegetable stock	4 x Scallions, chopped
1 tb Minced Gingerroot	Sm sweet red pepper, chopped
1 ts (pref toasted) Sesame Oil	Clove Garlic, minced
1/4 ts Dry crushed red pepper	1 c Cashews **

Instructions for Asparagus Cashew Stir-Fry

* 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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: AsparagusCuisine: Uncategorized