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Asparagus Cashew Stir-Fry

Total Time

Prep/Total Time: 20 min.

Makes

4 servings

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
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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.

Nutrition Facts

2/3 cup: 406 calories, 13g fat (2g saturated fat), 0 cholesterol, 847mg sodium, 64g carbohydrate (0 sugars, 8g fiber), 12g protein. Diabetic Exchanges: 3 starch, 2 vegetable, 2 fat, 1/2 lean meat.

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Reviews

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Average Rating:
  • PrplMonky5
    Mar 18, 2017

    We thought this was pretty good. I didn't have any vegetable broth, so I wound up using reduced sodium chicken broth. I think that may have altered the taste a bit. The dish definitely tasted like it needed a bit more salt (next time I'll use regular broth, not reduced sodium). I also used regular yellow onion instead of green. I threw in some matchstick carrots and diced water chestnuts as well. Lastly, I put the cashews in at the very end like another reviewer suggested. I liked the added crunch. Overall this was a very tasty meal. I'd definitely make this one again.

  • Dwvegitarian
    Aug 15, 2013

    My husband loved this one

  • Cook_aholic
    Jun 14, 2013

    One of those really nice recipes because it is quick and you can substitute items that you have and need to use up which I did. I made this a couple of times but it looked so different each time I don't even think anyone knew. I skipped as much salt as I could each time because of health probs in my family. I added a few shredded carrots the first time and frozen peas and some chopped onion the second time.I also seasoned this one side one way and one side the other. Sounds silly I know but I love sesame oil and the DH can't have it AND he loves cashews and I don't, so I made a sort of line in the middle and put cashews on one side (had to be unsalted) and sesame oil on the other. Either way it was great. The one other thing I liked about this dish was that it was easy to make to accommodate as many servings as I needed.

  • loozerjones
    Jun 12, 2012

    No comment left

  • mmorgan79
    Nov 6, 2011

    Flavors blend so well. I will tweak it to add more veggies!

  • DawnKent
    Oct 13, 2010

    I just made this dish for my family. It was very easy to make and was absolutely delicious!

  • TheChristmasLady
    Jul 1, 2010

    This simple, easy to make dish is quite delicious. I did not add the cashews until it was done, so they would not get soft in the leftovers. Also, I added a bit of cooked chicken to round it out for my husband. Thanks for this recipe.

  • holig0622
    Apr 11, 2008

    No comment left