Asparagus Cashew Stir-Fry

4 cup Hot cooked Brown Rice SAUCE
3 Tbs Soy sauce
2 Tbs Cornstarch
1
1/2 cup Water or vegetable stock
1 Tbs Minced Gingerroot
1 tsp (pref toasted) Sesame Oil
1/4 tsp Dry crushed red pepper 1 dash White pepper ND STEP
2 Tbs Safflower oil 1 lb Fresh Asparagus * 4 Scallions, chopped 1 Sm sweet red pepper, chopped 1 Clove Garlic, minced 1 cup Cashews **

* woody parts of stems removed, tender part cut into 3" lengths (
3 cups) ** dry-roasted and unsalted, or raw slivered almonds GARNISH: mandarin orange sections and toasted sesame seeds, optional Cook or reheat brown rice. In small bowl, combine soy sauce and cornstarch. Stir in remaining sauce ingredients; set aside. In a wok or large skillet, heat oil. Stir-fry asparagus, scallions, pepper, and garlic until vegetables are crisp/tender. Stir sauce
Mixture; pour it over the vegetables and stir until it is thickened and bubbly. Reduce heat; fold in cashews. Cover and cook 1 minute, until cashews are heated through. Serves 4-6. 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


Servings: 4 Recipe Type Main dish, Vegetables