Recipe - Asparagus Cashew Stir-Fry

4 cup Hot cooked Brown Rice

SAUCE
3 tablespoon Soy sauce
2 tablespoon Cornstarch
1 One half cup Water or vegetable stock
1 tablespoon Minced Gingerroot
1 teaspoon (pref toasted) Sesame Oil
One fourth teaspoon Dry crushed red pepper
1 ds White pepper

ND STEP
2 tablespoon Safflower oil
1 pound Fresh Asparagus *
4 x Scallions, chopped
Sm sweet red pepper, chopped
Clove Garlic, minced
1 cup Cashews **

* woody parts of stems removed, tender part cut into 3" lengths (3 cups)
** dryroasted 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. Stirfry
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 46. VARIATIONS: 34 c
broccoli florets may be substituted for asparagus; or add other veggies
such as cut or sliced up mushrooms or thinly cut or sliced up carrots with the cashews,
gently stir in 1 pound firm tofu cut into 1/2" cubes serve over pasta rather
than rice; buckwheat noodles are good

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini