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| Home -> [Asian, Asparagus, Chinese, Entrees, Ethnic, Stir-fry, Vegetables] -> [Asparagus cashew stir-fry Recipe] |
Asparagus cashew stir-fry
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Asian, Asparagus, Chinese, Entrees, Ethnic, Stir-fry, Vegetables |
Rating: |
0 |
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Ingredients:
| 4
| cup | Hot cooked Brown Rice | | | SAUCE | | 3
| tbsp | Soy sauce | | 2
| tbsp | Cornstarch | | 1 1/2
| cup | Water or vegetable stock | | 1
| tbsp | Minced Gingerroot | | 1
| tsp | (pref toasted) Sesame Oil | | 1/4
| tsp | Dry crushed red pepper | | 1
| dash | White pepper | | | ND STEP | | 2
| tbsp | Safflower oil | | 1
| lbs | Fresh Asparagus * | | 4
| x | Scallions, chopped | | | Sm sweet red pepper, chopped | | | Clove Garlic, minced | | 1
| cup | Cashews ** |
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Procedures:
| 1 | * 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. | | 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 | Serves 4-Variations: ~ 3-4 c broccoli florets may be substituted for asparagus; o |
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