Ingredients Jump to Instructions ↓

  1. 4 c Hot cooked Brown Rice ---

Instructions Jump to Ingredients ↑

  1. SAUCE——– 3 tb Soy sauce 2 tb Cornstarch 1 1/2 c Water or vegetable stock 1 tb Minced Gingerroot 1 ts (pref toasted) Sesame Oil 1/4 ts Dry crushed red pepper 1 ds White pepper ——-ND STEP——- 2 tb Safflower oil 1 lb Fresh Asparagus * 4 x Scallions, chopped 1 x Sm sweet red pepper, chopped 1 x Clove Garlic, minced 1 c Cashews ** * woody parts of stems removed, tender part cut into 3′ lengths (3 cups) ** dry-roasted and unsalted, or raw slivered almonds GARNISH: mandarin orange sections and toasted sesame seeds, optional Cook or reheat brown rice. In small bowl, combine soy sauce and cornstarch. Stir in remaining sauce ingredients; set aside. In a wok or large skillet, heat oil. Stir-fry asparagus, scallions, pepper, and garlic until vegetables are crisp/tender. Stir sauce mixture; pour it over the vegetables and stir until it is thickened and bubbly. Reduce heat; fold in cashews. Cover and cook 1 minute, until cashews are heated through. Serves 4-6. VARIATIONS: - 3-4 c broccoli florets may be substituted for asparagus; or add other veggies such as sliced mushrooms or thinly sliced carrots ~ with the cashews, gently stir in 1 lb firm tofu cut into 1/2′ cubes ~ serve over pasta rather than rice; buckwheat noodles are good —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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