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Asparagus Cashew Stir-Fry

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

Printed from tasteofhome.com Jul 24, 2008

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Asparagus Cashew Stir-Fry cont.

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.