Chinese: Asparagus with Cashews

Six ingredients. One wok. Twenty-five minutes. That’s all that stands between you and a side dish that could steal the spotlight from whatever main course you had planned.

Asparagus gets cut on the diagonal for maximum surface area, then stir-fried over high heat with fresh ginger until it’s tender but still has that satisfying snap.

Roasted cashews go in at the very end with a hit of soy sauce, adding buttery crunch to every forkful.

Pro Tips

• Cut the asparagus on a steep diagonal. Bigger cut surfaces mean more contact with the hot wok and more flavor development.
• Don’t crowd the wok. If your asparagus is piled up, it steams instead of searing. Work in batches if needed.
• Use roasted, unsalted cashews so you can control the salt level with the soy sauce.

Variations

• Toss in a handful of sliced shiitake mushrooms with the ginger for an earthy depth.
• Add a pinch of red pepper flakes for gentle heat.
• Swap cashews for toasted almonds or peanuts depending on what’s in the pantry.