*ASPARAGUS CASHEW STIR-FRY

By

Taste of Home Light & Tasty
By: Christine Sherrill of Herndon, Virginia

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  • 4

Ingredients

  • Directions:
  • 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 garlic clove, minced
  • 1 teaspoon canola oil
  • 2 tablespoons cornstarch
  • 1-1/2 cups vegetable broth
  • 3 tablespoons reduced-sodium soy sauce
  • 1/4 teaspoon ground ginger
  • 1/2 cup cashews
  • 1 teaspoon sesame oil
  • 4 cups hot cooked brown rice
  • ●In a large nonstick skillet, saute the asparagus, onions, red pepper and garlic in oil until tender.
  • ●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.

Preparation

Step 1

406 calories/2/3 cup asparagus mixture plus 1 cup rice
Note: Substitute broccoli for the asparagus or add carrots and mushrooms.

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