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Asparagus Cashew Stir-Fry

4 cups brown rice hot cooked
3 tablespoons soy sauce, tamari
2 tablespoons cornstarch
1 1/2 cups water or vegetable stock
1 tablespoon ginger root minced
1 teaspoon sesame oil
1/4 teaspoon red pepper flakes
1 dash white pepper
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


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 1/2 inch cubes serve over pasta rather than rice; buckwheat noodles are good

Source: recipeland.com