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Asparagus Cashew Stir-Fry

A home-style Asparagus Cashew Stir-Fry made with Hot Cooked Brown Rice, Soy Sauce, Cornstarch, Water Or Vegetable Stock, and Gingerroot. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 4 cup
• 3 tbsp
• 2 tbsp
• 1 1/2 cup
• 1 tbsp
• 1 tsp
• 1/4 tsp
• 1 dash
• 2 tbsp
• 1 lb
• 4
• Sm Sweet Red Pepper Chopped
• Garlic Minced
• 1 cup

Method (preview)

1. 1

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

2. 2

   Dry-roasted and unsalted, or raw slivered almonds GARNISH: mandarin orange sections and toasted sesame seeds, optional Cook or reheat brown rice.

3. 3

   In small bowl, combine soy sauce and cornstarch.

4. 4

   Stir in remaining sauce ingredients; set aside.

5. 5

   In a wok or large skillet, heat oil.

6. 6

   Stir-fry asparagus, scallions, pepper, and garlic until vegetables are crisp/tender.

7. 7

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

8. 8

   Reduce heat; fold in cashews.

9. 9

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

10. 10

    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

11. 11

    From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini