Asparagus Cashew Stir-Fry Recipe

By bakers_delight85

When I'm in the mood for Chinese food, I turn to this snappy recipe. The colorful nutty dish is sure to stir your creativity...substitute broccoli for the asparagus or add carrots and mushrooms.
—Christine Sherrill of Herndon, Virginia

Ingredients

• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup chopped green onions
• 1/2 cup chopped sweet red pepper
• 1 teaspoon canola oil
• 1 garlic clove, minced
• 2 tablespoons cornstarch
• 1-1/2 cups vegetable broth
• 3 tablespoons reduced-sodium soy sauce
• 1/4 teaspoon ground ginger
• 1/2 cup lightly salted cashews
• 1 teaspoon sesame oil
• 4 cups hot cooked brown rice

Preparation

Step 1

In a large nonstick skillet, saute the asparagus, onions and red pepper in oil until tender. Add garlic; cook 1 minute longer. Combine the cornstarch, broth, soy sauce and ginger until blended; gradually stir into the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat; add cashews and sesame oil. Cook 2 minutes longer or until heated through. Serve with rice. Yield: 4 servings.