Directions:
- In a large nonstick skillet, saute the asparagus, onions and red pepper in oil until tender. Add garlic; cook 1 minute longer. Combine the cornstarch, broth, soy sauce and ginger until blended; gradually stir into the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Reduce heat; add cashews and sesame oil. Cook 2 minutes longer or until heated through. Serve with rice. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 489.51 Kcal (2049 kJ) | ||
| Calories from fat | 177.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.77g | 30% | |
|---|---|---|---|
| Cholesterol | 0.92mg | 0% | |
| Sodium | 1368.78mg | 57% | |
| Potassium | 799.74mg | 17% | |
| Total Carbs | 64.45g | 21% | |
| Sugars | 8.82g | 35% | |
| Dietary Fiber | 7.85g | 31% | |
| Protein | 18.24g | 36% | |
| Vitamin C | 33.9mg | 56% | |
| Iron | 6.8mg | 38% | |
| Calcium | 68.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 108.85 Kcal (456 kJ) | ||
| Calories from fat | 39.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.4g | 30% | |
|---|---|---|---|
| Cholesterol | 0.21mg | 0% | |
| Sodium | 304.36mg | 57% | |
| Potassium | 177.83mg | 17% | |
| Total Carbs | 14.33g | 21% | |
| Sugars | 1.96g | 35% | |
| Dietary Fiber | 1.75g | 31% | |
| Protein | 4.05g | 36% | |
| Vitamin C | 7.5mg | 56% | |
| Iron | 1.5mg | 38% | |
| Calcium | 15.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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