Asparagus Cashew Stir-Fry

"Asparagus is one of my favorite veggies!"
 
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photo by WaterMelon photo by WaterMelon
photo by WaterMelon
Ingredients:
16
Serves:
6
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ingredients

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directions

  • Cook or reheat brown rice according to package directions.
  • In small bowl, combine soy sauce and cornstarch. Stir in remaining sauce ingredients; set aside.
  • Heat a wok or large heavy skillet over high temperature; when very hot, add the oil ("Hot wok, cold oil, food won't stick!").
  • Add the asparagus, scallions, pepper, and garlic and stirfy until vegetables are crisp-tender.
  • Stir the sauce mixture again, then pour it over the vegetables and stir until it is thickened and bubbly.
  • Reduce heat; add cashews and stir.
  • Cover and cook 1 minute, until cashews are heated through.
  • Garnish with mandarin orange sections and/or toasted sesame seeds, and serve over cooked rice.
  • Note: 3-4 cups broccoli florets may be substituted for asparagus, if desired.

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Reviews

  1. Nice, delicious, and simple to make. Optional - add Chinese mushrooms (xiang gu) to stir - fry with asparagus.
     
  2. We loved this recipe! Omitted the rice this time as we were so hungry. We will make this again and I'll steam some rice in my rice cooker. Julesong, thanks for a great new asparagus recipe. I think we'll make it again tonight as we have about 5 pounds of asparagus in the refrigerator.
     
  3. We loved this! Very good and very good as leftovers, the sauce was great over the rice. I didn't add the bell pepper, and used toasted slivered almonds. The Beau didn't care for the mandarin oranges, next time I may leave those off. Fabulously easy and asparagus season is here!
     
  4. This is yummy good! I omitted the red pepper (I forgot to buy any) and the sesame seeds. Served this with white rice. The sauce is very tasty!
     
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RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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