| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Chinese | Vegetables, Nuts, Chinese, Ethnic | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | Asparagus |
| 2 | tb | Olive oil |
| 2 | ts | Sesame oil |
| 1 | tb | Fresh ginger root; fine chop |
| 1/2 | c | Roasted cashews; |
| Coarsely chopped | ||
| 1 | tb | Soy sauce |
INSTRUCTIONS
ELAINE RADIS 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. SILVER PALATE GOOD TIMES COOKBOOK.. AUTHORS: Julee Rousso & Shiela Lukins; From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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