Ingredients
1 pound fresh asparagus, trimmed and cut into 1-inch pieces1/2 cup chopped green onions1/2 cup chopped sweet red pepper1 teaspoon canola oil1 garlic clove, minced2 tablespoons cornstarch1-1/2 cups vegetable broth3 tablespoons reduced-sodium soy sauce1/4 teaspoon ground ginger1/2 cup lightly salted cashews1 teaspoon sesame oil4 cups hot cooked brown rice
Preparation
In a large nonstick skillet, saute the asparagus, onions and red pepper in oil until tender. Add garlic; cook 1 minute longer. Combine the cornstarch, broth, soy sauce and ginger until blended; gradually stir into the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; add cashews and sesame oil. Cook 2 minutes longer or until heated through. Serve with rice.
