ASPARAGUS CASHEW STIR-FRY

Servings: 4
Ingredients:

4 c  Hot cooked Brown Rice

———————————–SAUCE———————————–
3 tb Soy sauce
2 tb Cornstarch
1 1/2 c Water or vegetable stock
1 tb Minced Gingerroot
1 ts (pref toasted) Sesame Oil
1/4 ts Dry crushed red pepper
1 ds White pepper

———————————-ND STEP———————————-
2 tb Safflower oil
1 lb Fresh Asparagus *
4 x Scallions, chopped
1 x Sm sweet red pepper, chopped
1 x Clove Garlic, minced
1 c Cashews **

* woody parts of stems removed, tender part cut into 3′ lengths (3 cups)
** dry-roasted and unsalted, or raw slivered almonds
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. Serves 4-6.
VARIATIONS: - 3-4 c 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 1/2′ cubes
~ serve over pasta rather than rice; buckwheat noodles are good

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