Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 1/2 pounds fresh asparagus

  3. 1 tablespoon peanut oil

  4. 3/4 cup chicken broth -- divided

  5. 1 tablespoon cornstarch

  6. 1 teaspoon sugar

  7. 2 tablespoons soy sauce

  8. 1/2 cup cashews, coarsely chopped & toasted

Instructions Jump to Ingredients ↑

  1. Snap of tough ends of asparagus. Remove scales from stalks with a vegetable peeler, if desired. Diagonally cut asparagus into 1-inch pieces and set aside. Cook asparagus in peanut oil in a large skillet over medium-high heat 2 minutes, stirring constantly. Add 1/4 cup chicken broth to skillet; cover and cook 4 minutes or until asparagus is crisp-tender. Combine remaining 1/2 cup chicken broth, cornstarch, sugar, and soy sauce, stirring until smooth. Add to asparagus mixture, stirring constantly. Bring to a boil, and boil 1 minute, stirring constantly. Sprinkle with cashews, and serve immediately.


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