Yield: 6 servings
|2 tablespoons||Olive oil|
|2 teaspoons||Sesame oil|
|1 tablespoon||Fresh ginger root; fine chop|
|½ cup||Roasted cashews;|
|1 tablespoon||Soy sauce|
1. Cut off the tough lower stems of the asparagus and discard. Cut each stalk diagonally into 3 or 3 pieces. 2. Heat the oils together in a wok over high heat. Add the ginger and stir-fry for one minute.
3. Add the asparagus and stir-fry until tender but still crisp..⅖ to 5 minutes. 4 Stir in the cashews and soy sauce. Serve immediately.
SILVER PALATE GOOD TIMES COOKBOOK.. AUTHORS: Julee Rousso & Shiela Lukins;