This was a new recipe for us, but we'll be repeating it often. It's vegetarian, but you don't really miss the meat because there's so much other good stuff in it already! This will be a regular on our menu.
Asparagus Cashew Stir-Fry, from Best Light Recipes 2006, Taste of Home Magazine
(Recipe from Christine Sherrill)
1 lb. asparagus (We used 1/2 lb. and then added 1/2 lb. broccoli instead)
1/2 c. chopped green onions
1/2 c. chopped sweet red pepper
1 garlic clove, minced
1 t. canola oil (If using a wok, use peanut oil)
2 T. cornstarch
1 1/2 c. vegetable broth
3 T. soy sauce, reduced sodium if possible
1/4 t. ground ginger (what we used)
3/4 - 1 t. minced fresh gingerroot
1/2 c. cashews
1 t. sesame oil (alas, we had none, and so used sesame seeds instead)
4 c. hot cooked brown rice
Begin cooking your rice.
In a large nonstick skillet or large wok, sauté the asparagus, onions, red pepper, garlic, and broccoli if using, in oil until tender. Combine the cornstarch, broth, soy sauce, and ginger until blended; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; add cashews and sesame oil (or sesame seeds). cook two minutes longer or until heated through. Serve over rice. Serves 4. Enjoy!