Asparagus Cashew Stir Fry Recipe

• 4 c. Warm cooked Brown Rice
• 3 Tbsp. Soy sauce
• 2 Tbsp. Cornstarch
• 1 1/2 c. Water or possibly vegetable stock
• 1 Tbsp. Chopped Gingerroot
• 1 tsp (pref toasted) Sesame Oil
• 1/4 tsp Dry crushed red pepper
• 1 dsh White pepper
• 2 Tbsp. Safflower oil
• 1 lb Fresh Asparagus *
• 4 x Scallions, minced Sm sweet red pepper, minced Clove Garlic, chopped
• 1 c. Cashews **

1. * Woody parts of stems removed, tender part cut into 3" lengths (3 c.)
2. ** dry-roasted and unsalted, or possibly raw slivered almonds GARNISH: mandarin orange sections and toasted sesame seeds, optional Cook or possibly reheat brown rice.
3. In small bowl, combine soy sauce and cornstarch.
4. Stir in remaining sauce ingredients; set aside.
5. In a wok or possibly large skillet, heat oil.
6. Stir-fry asparagus, scallions, pepper, and garlic till vegetables are crisp/tender.
7. Stir sauce mix; pour it over the vegetables and stir till it is thickened and bubbly.
8. Reduce heat; mix in cashews.
9. Cover and cook 1 minute, till cashews are heated through.
10. Serves 4-6.
11. VARIATIONS: - 3-4 cbroccoli florets may be substituted for asparagus; or possibly add in other veggies such as sliced mushrooms or possibly thinly sliced carrots - with the cashews, gently stir in 1 lb hard tofu cut into 1/2" cubes - serve over pasta rather than rice; buckwheat noodles are good

soy sauce, cornstarch, water, gingerroot, sesame oil, red pepper, white pepper, safflower oil, fresh asparagus, scallions, cashews

Taken from cookeatshare.com/recipes/asparagus-cashew-stir-fry-70802 (may not work)