Asparagus Cashew Stir-fry



	Asparagus Cashew Stir-fry main dish, vegetables 4 cup hot cooked brown rice ----SAUCE---- 3 tablespoon soy sauce 2 tablespoon cornstarch 1 1/2 cup water or vegetable stock 1 tablespoon minced gingerroot 1 teaspoon (pref toasted) sesame oil 1/4 teaspoon dry crushed red pepper 1 dash white pepper ----ND STEP---- 2 tablespoon safflower oil 1 lb fresh asparagus * 4 single scallions, chopped 1 single sm sweet red pepper, chopped 1 single clove garlic, minced 1 cup cashews ** * 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