Quick, easy and delicious. An ideal week day dinner.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minIngredients
Directions
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.
VARIATIONS: - 3 to 4 cup 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 ½ inch cubes serve over pasta rather than rice; buckwheat noodles are good
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