Ingredients for Asparagus Cashew Stir Fry
- 1 cup brown rice
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- Water
- 1/2 teaspoon grated ginger
- 1 tablespoon sesame oil
- Dry Crushed Red Pepper
- White Pepper
- Safflower Oil
- 1 pound fresh asparagus
- 2 scallions, chopped
- Sweet Red Pepper
- 2 cloves garlic, minced
- 1/2 cup roasted cashews
- mandarin orange segments, for garnish (optional)
- toasted sesame seeds, for garnish (optional)
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 tablespoon vegetable oil
- 1/4 teaspoon black pepper
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How to Make Asparagus Cashew Stir Fry
- Cook brown rice according to package directions. Set aside.
- In a small bowl, whisk together 2 tablespoons soy sauce and 1 tablespoon cornstarch until smooth.
- Stir in 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 teaspoon honey, and 1/2 teaspoon grated ginger.
- Set the sauce aside.
- Heat a wok or large skillet over high heat. Add 1 tablespoon vegetable oil.
- Add 1 pound asparagus, 2 chopped scallions, 1/4 teaspoon black pepper, and 2 cloves minced garlic. Stir-fry for 3-4 minutes, until asparagus is crisp-tender.
- Pour the sauce over the vegetables and stir constantly until thickened and bubbly (about 1 minute).
- Reduce heat to medium-low. Add 1/2 cup roasted cashews and stir to combine.
- Cover and cook for 1 minute, until cashews are heated through.
- Garnish with mandarin orange segments and/or toasted sesame seeds (optional).
- Serve immediately over the cooked brown rice.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
18g
Fat
16g
Carbs
36g
