Asparagus Cashew Stir-Fry
Quick, easy and delicious. An ideal week day dinner.
Ingredients
| 4 | cups |
brown rice
hot cooked |
|
| Sauce | |||
| 3 | tablespoons |
soy sauce, tamari
|
|
| 2 | tablespoons |
cornstarch
|
|
| 1 ½ | cups |
water
or vegetable stock |
|
| 1 | tablespoon |
ginger root
minced |
|
| 1 | teaspoon |
sesame oil
|
|
| ¼ | teaspoon |
red pepper flakes
|
* |
| 1 | dash |
white pepper
|
* |
| 2nd step | |||
| 2 | tablespoons |
safflower oil
|
|
| 1 | pound |
asparagus
fresh, cut into 3" lengths (3 cups) |
|
| 4 | each |
scallions, spring or green onions
chopped |
|
| 1 | each |
sweet red bell peppers
sweet, chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 1 | cup |
cashew nuts
dry roasted, unsalted, or raw slivered almonds |
* |
Directions
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.
VARIATIONS: - 3 to 4 cup 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 inch cubes serve over pasta rather than rice; buckwheat noodles are good
Nutrition Facts
Serving Size 460g (16.2 oz)
