*ASPARAGUS CASHEW STIR-FRY

By stepjo7269

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

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.

Details

Servings 4

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.