Print Options

 
 
 Print
Asparagus Cashew Stir-Fry Recipe

Asparagus Cashew Stir-Fry Recipe

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
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings

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 teaspoon canola oil
  • 1 garlic clove, minced
  • 2 tablespoons cornstarch
  • 1-1/2 cups vegetable broth
  • 3 tablespoons reduced-sodium soy sauce
  • 1/4 teaspoon ground ginger
  • 1/2 cup lightly salted cashews
  • 1 teaspoon sesame oil
  • 4 cups hot cooked brown rice

Directions

  • 1. In a large nonstick skillet, saute the asparagus, onions and red pepper in oil until tender. Add garlic; cook 1 minute longer. 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.
  • 2. Reduce heat; add cashews and sesame oil. Cook 2 minutes longer or until heated through. Serve with rice. Yield: 4 servings.

Nutritional Facts

One serving (about 2/3 cup asparagus mixture with 1 cup rice) equals 406 calories, 13 g fat (2 g saturated fat), 0 cholesterol, 847 mg sodium, 64 g carbohydrate, 8 g fiber, 12 g protein. Diabetic Exchanges: 3 starch, 2 vegetable, 2 fat, 1/2 lean meat.