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 stir-fry for one minute. 3. Add the
asparagus and stir-fry until tender but still crisp...4 to 5 minutes. 4
Stir in the cashews and soy sauce. Serve immediately.
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