* 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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|Serving Size: 1 Serving (448g)|
|Recipe Makes: 4|
|Calories from Fat: 233 (42%)|
|Amt Per Serving||% DV|
|Total Fat 25.9g||34 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 11.5g|
|Polyunsanturated Fat 9g|
|Cholesterol 0mg||0 %|
|Sodium 202.6mg||7 %|
|Potassium 654.3mg||17 %|
|Total Carbohydrate 71.7g||21 %|
|Dietary Fiber 7.9g||32 %|
|Sugars, other 63.8g|
|Protein 13.6g||19 %|
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Calories per serving: 556
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