Serves:

Ingredients:

4 c Hot cooked Brown Rice
--------- SAUCE ---------
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
Sm sweet red pepper, chopped
Clove Garlic, minced
1 c Cashews **

Method:

* 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.
Broccoli florets may be substituted for asparagus; or add other veggies such as sliced mushrooms or thinly sliced carrots