| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Main dish, Vegetables |
4 |
Servings |
INGREDIENTS
| 4 |
c |
Hot cooked Brown Rice |
| 3 |
tb |
Soy sauce |
| 2 |
tb |
Cornstarch |
| 1 1/2 |
c |
Water or vegetable stock |
| 1 |
tb |
Minced Gingerroot |
| 1 |
ts |
(pref toasted) Sesame Oil |
| 1/4 |
ts |
Dry crushed red pepper |
| 1 |
ds |
White pepper |
| 2 |
tb |
Safflower oil |
| 1 |
lb |
Fresh Asparagus * |
| 4 |
x |
Scallions, chopped |
|
|
Sm sweet red pepper, chopped |
|
|
Clove Garlic, minced |
| 1 |
c |
Cashews ** |
INSTRUCTIONS
SAUCE
ND STEP
* 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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