Best Asparagus And Cashew Stir Fry Recipes

ASPARAGUS AND CASHEW STIR FRY

Asparagus and Cashew Stir Fry image

The combination of fresh asparagus and crunchy, salty cashews is a winner. As a side vegetable it goes well with simple grilled fish, pork, and poultry. Or, I've just sauteed some cubed, boneless chicken breasts to the skillet before adding the asparagus. It's delicious either way.

Provided by Geema

Categories Fruit

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 lbs asparagus
2 tablespoons olive oil
2 teaspoons sesame oil
1 tablespoon finely chopped fresh ginger
1/2 cup coarsely chopped roasted cashews
1 tablespoon soy sauce or 1 tablespoon nama shoyu

Steps:

Cut off the tough ends of the asparagus, and then slice diagonally into 2-3 pieces.
Heat the oil together in a large skillet or wok over medium high heat.
Add the ginger and stir fry for 1 minute.
Add the asparagus and stir fry until tender but still a tiny bit crisp, 4-5 minutes. Stir in the cashews and soy sauce.
Serve immediately.

CASHEW CHICKEN AND ASPARAGUS STIR FRY

Cashew Chicken and Asparagus Stir Fry image

I have made this meal without the asparagus but when it is back in season again, I really enjoy the texture and fresh flavor it brings to the recipe.

Provided by Grease

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1 tablespoon soy sauce
1 teaspoon cornstarch
1 garlic clove, minced
4 chicken breast halves, cut into bite size pieces
1 tablespoon cornstarch
1 dash hot pepper sauce
3/4 teaspoon sugar
3/4 teaspoon white wine vinegar
1 teaspoon dry sherry
1 tablespoon soy sauce
1 cup chicken broth
3 tablespoons cooking oil
1/2 cup salted roasted cashews
2 medium green bell peppers, cut into bite size pieces
1 medium onion, cut into 8 wedges
8 ounces fresh asparagus spears, trimmed and cut into 1-inch pieces
1/2 teaspoon minced fresh ginger, or
1/4 teaspoon ground ginger
2 cups cooked long-grain rice

Steps:

In a bowl, stir together the first three ingredients and add chicken; coat well and set aside.
In another small bowl, mix the cooking sauce ingredients and set aside.
Place a wok over medium-high heat; when wok is hot, add 2 tablespoons of the oil. When oil is hot, add the cashews and stir until browned (about 1 minute). Remove with a slotted spoon and set aside.
Add the chicken mixture and stir-fry until meat is no longer pink in the center (about 3 minutes). Remove from wok and set aside.
Pour the remaining tablespoon oil into the wok. When the oil is hot, add the bell peppers, onion, asparagus and ginger; stir-fry until the pepper is crisp-tender to the bite (about 4 minutes).
Return the chicken to the wok. Stir cooking sauce to blend and add to wok; stir until bubbly and sauce has thickened. Stir in the cashews and immediately serve over the rice.

Nutrition Facts : Calories 482.3, Fat 25.7, SaturatedFat 5, Cholesterol 46.4, Sodium 858.7, Carbohydrate 39.9, Fiber 3.6, Sugar 5.4, Protein 24.3

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