Asparagus Cashew Stir-Fry |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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When I'm in the mood for Chinese food, I turn to this snappy recipe. The colorful nutty dish is sure to stir your creativity...substitute broccoli for the asparagus or add carrots and mushrooms. Christine Sherrill of Herndon, Virginia Ingredients:
1 pound fresh asparagus, trimmed and cut into 1-inch pieces |
1/2 cup chopped green onions |
1/2 cup chopped sweet red pepper |
1 teaspoon canola oil |
1 garlic clove, minced |
2 tablespoons cornstarch |
1-1/2 cups vegetable broth |
3 tablespoons reduced-sodium soy sauce |
1/4 teaspoon ground ginger |
1/2 cup lightly salted cashews |
1 teaspoon sesame oil |
4 cups hot cooked brown rice |
Directions:
1. 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.
2. Reduce heat; add cashews and sesame oil. Cook 2 minutes longer or until heated through. Serve with rice. Yield: 4 servings.
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