Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Hot cooked Brown Rice

---------------------------SAUCE--------------------------------
3 T Soy sauce 2 T Cornstarch
1 1/2 c Water or vegetable stock 1 T Minced Gingerroot
1 t (pref toasted) Sesame Oil 1/4 t Dry crushed red pepper
1 ds White pepper

--------------------------2ND STEP-------------------------------
2 T 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

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