Asparagus Cashew Stir-Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Asparagus is one of my favorite veggies! Ingredients:
4 cups brown rice, hot cooked (or white, whichever you prefer) |
3 tablespoons soy sauce |
2 tablespoons cornstarch |
1 1/2 cups water or 1 1/2 cups vegetable stock |
1 tablespoon gingerroot, minced |
1 teaspoon toasted sesame oil |
1/4 teaspoon dry crushed red pepper |
1 dash white pepper |
2 tablespoons safflower oil |
1 lb fresh asparagus, woody and fibrous bits removed, tender part cut into 3 lengths (3 cups) |
4 scallions, chopped |
1 small sweet red pepper, chopped |
1 clove garlic, minced |
1 cup unsalted dry-roasted cashews or 1 cup slivered almonds |
mandarin orange section (optional) |
toasted sesame seeds (optional) |
Directions:
1. Cook or reheat brown rice according to package directions.
2. In small bowl, combine soy sauce and cornstarch. Stir in remaining sauce ingredients; set aside.
3. Heat a wok or large heavy skillet over high temperature; when very hot, add the oil ( Hot wok, cold oil, food won't stick! ).
4. Add the asparagus, scallions, pepper, and garlic and stirfy until vegetables are crisp-tender.
5. Stir the sauce mixture again, then pour it over the vegetables and stir until it is thickened and bubbly.
6. Reduce heat; add cashews and stir.
7. Cover and cook 1 minute, until cashews are heated through.
8. Garnish with mandarin orange sections and/or toasted sesame seeds, and serve over cooked rice.
9. Note: 3-4 cups broccoli florets may be substituted for asparagus, if desired.
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