Asparagus With Cashewschinese, 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. |
