Recipe - Chinese: Asparagus W Cashews

ELAINE RADIS
1 One half pound Asparagus
2 tablespoon Olive oil
2 teaspoon Sesame oil
1 tablespoon Fresh ginger root; fine chop
One half cup Roasted cashews;
Coarsely chopped
1 tablespoon Soy sauce

1. Cut off the tough lower stems of the asparagus and discard. Cut each
stalk diagonally into 3 or 3 pieces. 2. Heat the oils together in a wok
over high heat. Add the ginger and stirfry for one minute. 3. Add the
asparagus and stirfry until tender but still crisp...4 to 5 minutes. 4
Stir in the cashews and soy sauce. Serve immediately. SILVER PALATE GOOD
TIMES COOKBOOK.. AUTHORS: Julee Rousso & Shiela Lukins;

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