ASPARAGUS CASHEW STIR-FRY

Asparagus Cashew Stir-Fry image

Provided by Julesong

Yield 6 serving(s)

Number Of Ingredients 16

4 cups brown rice, hot cooked (or white, 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 white 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)

Steps:

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