Asparagus cashew stir-fry
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Asparagus cashew stir-fry
  Asparagus    Stir Fry    Vegetables  
Last updated 6/12/2012 12:51:25 AM. Recipe ID 13007. Report a problem with this recipe.
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      Title: Asparagus cashew stir-fry
 Categories: Main dish, Vegetables
      Yield: 4 Servings
 
      4 c  Hot cooked Brown Rice

MMMMM---------------------------SAUCE--------------------------------
      3 tb Soy sauce
      2 tb Cornstarch
  1 1/2 c  Water or vegetable stock
      1 tb Minced Gingerroot
      1 ts (pref toasted) Sesame Oil
    1/4 ts Dry crushed red pepper
      1 ds White pepper

MMMMM--------------------------ND STEP-------------------------------
      2 tb Safflower oil
      1 lb Fresh Asparagus *
      4 x  Scallions, chopped
      1 x  Sm sweet red pepper, chopped
      1 x  Clove Garlic,  minced
      1 c  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
 




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Recipe ID 13007 (Apr 03, 2005)

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