---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Asparagus Cashew Stir-Fry
 Categories: Vegetables
      Yield: 4 Servings
 
      4 c  Cooked brown rice; hot

-----------------------------------SAUCE-----------------------------------
      3 tb Soy sauce
      2 tb Corn starch
  1 1/2 c  Water or vegetable stock
      1 tb Ginger; minced
      1 ts Sesame oil;
           - preferrably toasted
    1/4 ts Crushed red pepper
      1 ds White pepper

---------------------------------2ND STEP----------------------------------
      2 tb Safflower oil
      1 lb Fresh asparagus (3 c) *
      4    Scallions; chopped
      1 sm Sweet red pepper; chopped
      1 cl Garlic; minced
      1 c  Cashews **

-----------------------------GARNISH (optional)----------------------------
           Mandarin orange sections
           Toasted sesame seeds
 
  *  Woody parts of stems removed, tender part cut into 3" lengths.
  ** dry-roasted and unsalted, or raw slivered almonds.

  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.

  Variation:

  3 c Broccoli florets; up to 4 c, substitute for asparagus
 
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