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

1. GARNISH: mandarin orange sections and toasted sesame seeds, optional Cook or reheat brown rice.
2. In small bowl, combine soy sauce and cornstarch.
3. Stir in remaining sauce ingredients; set aside.
4. In a wok or large skillet, heat oil.
5. Stir-fry asparagus, scallions, pepper, and garlic until vegetables are crisp/tender.
6. Stir sauce mixture; pour it over the vegetables and stir until it is thickened and bubbly.
7. Reduce heat; fold in cashews.
8. Cover and cook 1 minute, until cashews are heated through.
9. 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

brown rice, soy sauce, cornstarch, water, ginger root, sesame oil, red pepper, white pepper, safflower oil, fresh, scallions, sweet red bell peppers, garlic, nuts

Taken from recipeland.com/recipe/v/asparagus-cashew-stir-fry-3478 (may not work)