Asparagus Cashew Stir-fry

Ingredients

• Servings: 6
• 4 cups brown rice, hot cooked (or , whichever you prefer)
• 3 tablespoons soy sauce
• 2 tablespoons cornstarch
• 1 1/2 cups water or 1 1/2 cups vegetable stock
• 1 tablespoon gingerroot, minced
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon dry crushed red pepper
• 1 dash pepper
• 2 tablespoons safflower oil
• 1 lb fresh asparagus, woody and fibrous bits removed, tender part cut into 3" lengths (3 cups)
• 4 scallions, chopped
• 1 small sweet red pepper, chopped
• 1 clove garlic, minced
• 1 cup unsalted dry-roasted cashews or 1 cup slivered almonds
• mandarin orange section (optional)
• toasted sesame seeds (optional)

Recipe

• 1 cook or reheat brown rice according to package directions.
• 2 in small bowl, combine soy sauce and cornstarch. stir in remaining sauce ingredients; set aside.
• 3 heat a wok or large heavy skillet over high temperature; when very hot, add the oil ("hot wok, cold oil, food won't stick!").
• 4 add the asparagus, scallions, pepper, and garlic and stirfy until vegetables are crisp-tender.
• 5 stir the sauce mixture again, then pour it over the vegetables and stir until it is thickened and bubbly.
• 6 reduce heat; add cashews and stir.
• 7 cover and cook 1 minute, until cashews are heated through.
• 8 garnish with mandarin orange sections and/or toasted sesame seeds, and serve over cooked rice.
• 9 note: 3-4 cups broccoli florets may be substituted for asparagus, if desired.