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Asparagus Cashew Stir-Fry Recipe
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To make Asparagus Cashew Stir-Fry you will need
Ingredients
| 4 | cups | Hot cooked Brown Rice |
| | SAUCE | | | | 3 | tablespoons | Soy sauce | | 2 | tablespoons | Cornstarch | | 1 1/2 | cups | Water or vegetable stock | | 1 | tablespoon | Minced Gingerroot | | 1 | teaspoon | (pref toasted) Sesame Oil | | 1/4 | teaspoons | Dry crushed red pepper | | 1 | dash | White pepper |
| | ND STEP | | | | 2 | tablespoons | Safflower oil | | 1 | pound | Fresh Asparagus * | | 4 | x | Scallions, chopped | | | Sm sweet red pepper, chopped | | | Clove Garlic, minced | | 1 | cup | Cashews ** |
Instructions
* 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
Enjoy your Asparagus Cashew Stir-Fry
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Thu 7 Aug 2008
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