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Asparagus Cashew Stir-Fry

 
Asparagus Cashew Stir-Fry
110

Quick, easy and delicious. An ideal week day dinner.

Yield

4

servings

Prep

20

min

Cook

10

min

Ready

30

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 460g (16.2 oz)
Amount per Serving
Calories 85617% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 701mg 29%
Total Carbohydrate 53g 53%
Dietary Fiber 10g 41%
Sugars g
Protein 40g
Vitamin A 39% Vitamin C 80%
Calcium 9% Iron 35%
* based on a 2,000 calorie diet How is this calculated?

 

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