4 cup hot cooked brown rice
SAUCE
3 tbsp soy sauce
2 tbsp cornstarch
1 1/2 cup water or vegetable stock
1 tbsp minced gingerroot
1 tsp (pref toasted) sesame oil
1/4 tsp dry crushed red pepper
1 dash white pepper
ND STEP
2 tbsp safflower oil
1 lb fresh asparagus *
4 scallions, chopped
1 sm sweet red pepper, chopped
1 clove garlic, minced
1 cup cashews **
Directions
* woody parts of stems removed, tender part cut into 3" lengths (3
cups) ** dry-roasted and unsalted, or raw slivered almonds GARNISH:
mandarin orange sections and toasted sesame seeds, optional 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. Serves 4-6. VARIATIONS: - 3-4 c broccoli florets may
be substituted for asparagus; or add other veggies such as sliced
mushrooms or thinly sliced carrots - with the cashews, gently stir in
1 lb firm tofu cut into 1/2" cubes - serve over pasta rather than
rice; buckwheat noodles are good
Servings: 4 servings
Asparagus Cashew Stir-Fry Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Nut; Vegetable
The History of Recipes
Historians have tracked the existence of recipes far back into history, certainly as far back as early Egypt, and quite possibly further than that. However, sadly, these old cook books were just simple hieroglyphic or cunieform recipes for food preparation.
As our culinary historical trip moves to more modern times we find two interesting books which appeared in the fourteenth century - a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these books are nothing to do with the indian food that is familiar to us all today, but rather descriptions of the types of meals on the tables of the rich people of that period. In the 15th century, people returning from the crusades brought back many foods and herbs from the East, including coriander, basil and rosemary. These new herbs and spices caused an outbreak in recipe publications, many of which are now in academic collections. The introduction of television gave us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Asparagus Cashew Stir Fry recipe.
