Asparagus Cashew Stir-Fry - cooking recipe

Ingredients

4 cups brown rice, hot cooked (or white, whichever you prefer)
SAUCE
3 tablespoons soy sauce
2 tablespoons cornstarch
1 1/2 cups water or 1 1/2 cups vegetable stock
1 tablespoon gingerroot, minced
1 teaspoon toasted sesame oil
1/4 teaspoon dry crushed red pepper
1 dash white pepper
SECOND STEP
2 tablespoons safflower oil
1 lb fresh asparagus, woody and fibrous bits removed, tender part cut into 3\" lengths (3 cups)
4 scallions, chopped
1 small sweet red pepper, chopped
1 clove garlic, minced
1 cup unsalted dry-roasted cashews or 1 cup slivered almonds
GARNISH
mandarin orange section (optional)
toasted sesame seeds (optional)

Preparation

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.