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Recipe Name: Asparagus Cashew Stir-fry Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
4 Cup(s) Hot cooked Brown Rice
3 Tablespoon(s) Soy sauce
2 Tablespoon(s) Cornstarch
1 1/2 Cup(s) Water or vegetable stock
1 Tablespoon(s) Minced Gingerroot
1 Teaspoon(s) pref toasted Sesame Oil
1/4 Teaspoon(s) Dry crushed red pepper
1 Dash(s) White pepper
2 Tablespoon(s) Safflower oil
1 Pound(s) Fresh Asparagus *
4 Scallions, chopped
Sm sweet red pepper, chopped
Clove garlic, minced
1 Cup(s) Cashews **
Directions:
woody parts of stems removed, tender part cut into 3" lengths (3 cups)
** dry-roasted and unsalted, or raw slivered almonds GARNISH: mandarin
orange sections and toasted sesame seeds, optional Cook or reheat
brown rice. In small bowl, combine soy sauce and cornstarch. Stir in
remaining sauce ingredients; set aside. In a wok or large skillet,
heat oil. Stir-fry asparagus, scallions, pepper, and garlic until
vegetables are crisp/tender. Stir sauce mixture; pour it over the
vegetables and stir until it is thickened and bubbly. Reduce heat;
fold in cashews. Cover and cook 1 minute, until cashews are heated
through. Serves 4-6. VARIATIONS: - 3-4 c broccoli florets may be
substituted for asparagus; or add other veggies such as sliced
mushrooms or thinly sliced carrots - with the cashews, gently stir in
1 lb firm tofu cut into 1/2" cubes - serve over pasta rather than
rice; buckwheat noodles are good From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 783
Calories From Fat: 112
Total Fat: 13g
Cholesterol: 0mg
Sodium: 723.4mg
Potassium: 229.6mg
Carbohydrates: 168.4g
Fiber: 13.4g
Sugar: <1g
Protein: 14.8g


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