Asparagus With Cashews
chinese, vegetables
1 1/2 lb asparagus
2 tablespoon olive oil
2 teaspoon sesame oil
1 tablespoon fresh ginger root; fine chop
1/2 cup roasted cashews
1 coarsely chopped
1 tablespoon soy sauce
1. Cut off the tough lower stems of the asparagus and discard. Cut each stalk diagonally into 3 or 3 pieces. 2. Heat the oils together in a wok over high heat. Add the ginger and stir-fry for one minute. 3. Add the asparagus and stir-fry until tender but still crisp...4 to 5 minutes. 4 Stir in the cashews and soy sauce. Serve immediately.
SILVER PALATE GOOD TIMES COOKBOOK.. AUTHORS: Julee Rousso & Shiela Lukins;
Yield: 6 servings