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Asparagus Cashew Stir-Fry

This Asparagus Cashew Stir-Fry recipe uses Hot Cooked Brown Rice, Soy Sauce Ts Sesame Oil, Cornstarch Ts Dry Crushed Red Pepper, Water Or Vegetable Stock Ds White Pepper, and Safflower Oil X Sm Sweet Red Pepper. Scale it up or down for the number of people at the table.

Ingredients

• 4 cup
• 3 tbsp
• 2 tbsp
• 1 1/2 cup
• 2 tbsp

Method (preview)

1. 1

   Title: Asparagus Cashew Stir-Fry

2. 2

   Woody parts of stems removed, tender part cut into 3 ″ lengths (3 cups)

3. 3

   Dry-roasted and unsalted, or raw slivered almonds

4. 4

   GARNISH: mandarin orange sections and toasted sesame seeds, optional

5. 5

   Cook or reheat brown rice.

6. 6

   In small bowl, combine soy sauce and cornstarch. Stir in remaining sauce ingredients; set aside.

7. 7

   In a wok or large skillet, heat oil. Stir-fry asparagus, scallions, pepper, and garlic until vegetables are crisp/tender.

8. 8

   Stir sauce mixture; pour it over the vegetables and stir until it is thickened and bubbly.

9. 9

   Reduce heat; fold in cashews.

10. 10

    Cover and cook 1 minute, until cashews are heated through.