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