Asparagus Cashew Stir-Fry
When I'm in the mood for Chinese food, I turn to this snappy recipe. The colorful nutty dish is sure to stir your creativity...substitute broccoli for the asparagus or add carrots and mushrooms.
—Christine Sherrill of Herndon, Virginia
SERVINGS
|
4
|
CATEGORY
|
Main Dish
|
METHOD
|
Stir-Fry
|
PREP |
10 min. |
COOK
|
10 min.
|
TOTAL
|
20 min.
|
INGREDIENTS
- 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
DIRECTIONS
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.