Categories: Asian, Vegetarian

Ingredients

• 1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 1/4 cup chopped green onions
• 1/4 cup chopped sweet red pepper
• 1/2 teaspoon canola oil
• 1/2 garlic clove, minced
• 1 tablespoons cornstarch
• 1/2 cups vegetable broth
• 1 tablespoons reduced-sodium soy sauce
• 1/8 teaspoon ground ginger
• 1/4 cup lightly salted cashews
• 1/2 teaspoon sesame oil
• 2 cups hot cooked brown rice

Directions

1. 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.

2. Reduce heat; add cashews and sesame oil. Cook 2 minutes longer or until heated through. Serve with rice. Yield: 4 servings.

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