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Asparagus Cashew Stir-Fry

 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
4 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
  • 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,

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Asparagus Cashew Stir-Fry (continued)

Nutritional Facts: 64 g carbohydrate, 8 g fiber, 12 g protein. Diabetic Exchanges: 3 starch, 2 vegetable, 2 fat, 1/2 lean meat.