Asparagus Cashew Stir-Fry Recipe

* woody parts of stems removed, tender part cut into 3" lengths (3 cups) ** dry-roasted and unsalted, or raw slivered almonds

Step 1

GARNISH: mandarin orange sections and toasted sesame seeds, optional Cook or reheat brown rice.

Step 2

In small bowl, combine soy sauce and cornstarch. Stir in remaining sauce ingredients; set aside.

Step 3

In a wok or large skillet, heat oil. Stir-fry asparagus, scallions, pepper, and garlic until vegetables are crisp/tender.

Step 4

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.

Things You'll Need

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

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