| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Main dish, Vegetables | 4 | Servings | |
INGREDIENTS
| 4 | c | Hot cooked Brown Rice |
| 3 | T | Soy sauce |
| 2 | T | Cornstarch |
| 1 1/2 | c | Water or vegetable stock |
| 1 | T | Minced Gingerroot |
| 1 | t | pref toasted Sesame Oil |
| 1/4 | t | Dry crushed red pepper |
| 1 | ds | White pepper |
| 2 | T | Safflower oil |
| 1 | lb | Fresh Asparagus * |
| 4 | Scallions, chopped | |
| Sm sweet red pepper, chopped | ||
| Clove Garlic, minced | ||
| 1 | c | Cashews ** |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 783
Calories From Fat: 112
Total Fat: 13g
Cholesterol: 0mg
Sodium: 723.4mg
Potassium: 229.6mg
Carbohydrates: 168.4g
Fiber: 13.4g
Sugar: <1g
Protein: 14.8g