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Ingredientes
- 4 c. Warm cooked Brown Rice
- 3 Tbsp. Soy sauce
- 2 Tbsp. Cornstarch
- 1 1/2 c. Water or possibly vegetable stock
- 1 Tbsp. Chopped Gingerroot
- 1 tsp (pref toasted) Sesame Oil
- 1/4 tsp Dry crushed red pepper
- 1 dsh White pepper
- 2 Tbsp. Safflower oil
- 1 lb Fresh Asparagus *
- 4 x Scallions, minced Sm sweet red pepper, minced Clove Garlic, chopped
- 1 c. Cashews **
Direcciones
- * Woody parts of stems removed, tender part cut into 3" lengths (3 c.)
- ** dry-roasted and unsalted, or possibly raw slivered almonds GARNISH: mandarin orange sections and toasted sesame seeds, optional Cook or possibly reheat brown rice. In small bowl, combine soy sauce and cornstarch. Stir in remaining sauce ingredients; set aside. In a wok or possibly large skillet, heat oil. Stir-fry asparagus, scallions, pepper, and garlic till vegetables are crisp/tender.
- Stir sauce mix; pour it over the vegetables and stir till it is thickened and bubbly. Reduce heat; mix in cashews. Cover and cook 1 minute, till cashews are heated through.
- Serves 4-6. VARIATIONS: - 3-4 cbroccoli florets may be substituted for asparagus; or possibly add in other veggies such as sliced mushrooms or possibly thinly sliced carrots - with the cashews, gently stir in 1 lb hard tofu cut into 1/2" cubes - serve over pasta rather than rice; buckwheat noodles are good
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 417g | |
| Recipe makes 4 servings | |
| Calories 513 | |
| Calories from Fat 209 | 41% |
| Total Fat 24.55g | 31% |
| Saturated Fat 3.94g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 913mg | 38% |
| Potassium 471mg | 13% |
| Total Carbs 64.19g | 17% |
| Dietary Fiber 6.3g | 21% |
| Sugars 4.1g | 3% |
| Protein 12.65g | 20% |
