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Asparagus Cashew Stir-Fry
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1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 cup chopped green onions
1/2 cup chopped sweet red pepper
1 garlic clove, minced
1 teaspoon canola oil
2 tablespoons cornstarch
1-1/2 cups vegetable broth
3 tablespoons reduced-sodium soy sauce
1/4 teaspoon ground ginger
1/2 cup cashews
1 teaspoon sesame oil
4 cups hot cooked brown rice
In a large nonstick skillet, saute the asparagus, onions, red pepper and garlic in
oil until tender. Combine the cornstarch, broth, soy sauce and ginger until
blended; gradually stir into the skillet. Bring to a boil; cook and stir for 2
minutes or until thickened. Reduce heat; add cashews and sesame oil. Cook 2
minutes longer or until heated through. Serve with rice.
Yield: 4 servings.
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Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |