* Woody parts of stems removed, tender part cut into 3" lengths.
** dry-roasted and unsalted, or raw slivered almonds.
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.
Variation:
3 c Broccoli florets; up to 4 c, substitute for asparagus
