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Categories:
brown rice soy sauce cornstarch water gingerroot sesame oil red pepper white pepper STEP safflower oil fresh asparagus scallions sweet red pepper clove garlic cashews orange section sesame seeds
Viewed: 111 - Published at: 4 years agoIngredients
- 4 cups brown rice, hot cooked (or white, whichever you prefer)
- SAUCE
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1 1/2 cups water or 1 1/2 cups vegetable stock
- 1 tablespoon gingerroot, minced
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon dry crushed red pepper
- 1 dash white pepper
- SECOND STEP
- 2 tablespoons safflower oil
- 1 lb fresh asparagus, woody and fibrous bits removed, tender part cut into 3" lengths (3 cups)
- 4 scallions, chopped
- 1 small sweet red pepper, chopped
- 1 clove garlic, minced
- 1 cup unsalted dry-roasted cashews or 1 cup slivered almonds
- GARNISH
- mandarin orange section (optional)
- toasted sesame seeds (optional)
Method
- Cook or reheat brown rice according to package directions.
- In small bowl, combine soy sauce and cornstarch. Stir in remaining sauce ingredients; set aside.
- Heat a wok or large heavy skillet over high temperature; when very hot, add the oil ("Hot wok, cold oil, food won't stick!").
- Add the asparagus, scallions, pepper, and garlic and stirfy until vegetables are crisp-tender.
- Stir the sauce mixture again, then pour it over the vegetables and stir until it is thickened and bubbly.
- Reduce heat; add cashews and stir.
- Cover and cook 1 minute, until cashews are heated through.
- Garnish with mandarin orange sections and/or toasted sesame seeds, and serve over cooked rice.
- Note: 3-4 cups broccoli florets may be substituted for asparagus, if desired.
