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ASPARAGUS CASHEW STIR-FRY

Ingredients: 4 Cup(s) Hot cooked Brown Rice 3 Tablespoon(s) Water or vegetable stock 2 Tablespoon(s) Cornstarch 1 Tablespoon(s) Minced Gingerroot 1 Teaspoon(s) (pref toasted) Sesame Oil 1/4 Teaspoon(s) Dry crushed red pepper 1 Dash(s) White pepper 2 Tablespoon(s) Safflower oil 1 Pound(s) Fresh Asparagus * 4 Scallions, chopped 1 Sm sweet red pepper, chopped 1 Clove Garlic, minced 1 Cup(s) Cashews ** Directions: * woody parts of stems removed, tender part cut into 3" lengths (3 cups) ** dry-roasted and unsalted, or raw slivered almonds GARNISH: mandarin orange sections and toasted sesame seeds, optional Cook or reheat brown rice. In small bowl, combine soy sauce and cornstarch. Stir in remaining sauce ingredients; set aside. In a wok or large skillet, heat oil. Stir-fry asparagus, scallions, pepper, and garlic until vegetables are crisp/tender. Stir sauce mixture; pour it over the vegetables and stir until it is thickened and bubbly. Reduce heat; fold in cashews. Cover and cook 1 minute, until cashews are heated through. Serves 4-6. VARIATIONS: - 3-4 c broccoli florets may be substituted for asparagus; or add other veggies such as sliced mushrooms or thinly sliced carrots ~ with the cashews, gently stir in 1 lb firm tofu cut into 1/2" cubes ~ serve over pasta rather than rice; buckwheat noodles are good
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