• 4 c Hot cooked Brown Rice

• 3 tb Soy sauce
• 2 tb Cornstarch
• 1 1/2 c Water or vegetable stock
• 1 tb Minced Gingerroot
• 1 ts (pref toasted) Sesame Oil
• 1/4 ts Dry crushed red pepper
• 1 ds White pepper

2nd Step:
• 2 tb Safflower oil
• 1 lb Fresh Asparagus *
• 4 x Scallions, chopped
• 1 x Sm sweet red pepper, chopped
• 1 x Clove Garlic, minced
• 1 c 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

Submitted by admin.