---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Asparagus Cashew Stir-Fry
 Categories: Vegetables
      Yield: 4 servings
 
      4 c  Hot cooked Brown Rice         

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

----------------------------------ND STEP----------------------------------
      2 tb Safflower oil                       1 x  Sm sweet red pepper, chopped
      1 lb Fresh Asparagus *                   1 x  Clove Garlic,  minced
      4 x  Scallions, chopped                  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
 
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