Ingredients Jump to Instructions ↓

  1. 4 c Hot cooked Brown Rice -- SAUCE --

  2. 3 tb Soy sauce

  3. 2 tb Cornstarch

  4. 1 1/2c Water or vegetable stock

  5. 1 tb Minced Gingerroot

  6. 1 ts (pref toasted) Sesame Oil

  7. 1/4ts Dry crushed red pepper

  8. 1 ds White pepper --

  9. 2ND STEP --

  10. 2 tb Safflower oil

  11. 1 lb Fresh Asparagus

  12. 4 x Scallions, chopped Sm sweet red pepper, chopped Clove Garlic, minced

  13. 1 c Cashews **

Instructions Jump to Ingredients ↑

  1. + Directions : * 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. Broccoli florets may be substituted for asparagus; or add other veggies such as sliced mushrooms or thinly sliced carrots


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