Ingredients

The following ingredients have 4 Servings
  • 1 pound fresh asparagus, ends trimmed and cut into 1-inch lengths
  • 1 cup vegetable broth (reserved from poaching the asparagus)
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon canola oil
  • 1 small onion, peeled and thinly sliced
  • 2 cloves garlic, peeled and minced
  • 1 thumb-size ginger, peeled and minced
  • 1/2 cup cashews, lightly salted
  • 4 cups hot cooked brown rice

Instruction

  • Fill a bowl halfway with ice and enough water to cover ice.
  • In a pot over medium heat, bring lightly salted water to a boil. Add asparagus and cook for about 20 to 30 seconds or until half-done. 
  • With a slotted spoon, remove asparagus from the poaching liquid. Reserve about 1 cup of poaching liquid and allow to cool. 
  • Plunge asparagus into the bowl of iced water until cold. Drain very well.
  • In a bowl, combine reserved poaching liquid, soy sauce, and cornstarch. Stir until blended.
  • In a wok or skillet over medium-high heat, heat oil until shimmering. Add onions, garlic, and ginger and cook, stirring regularly, until softened. 
  • Add asparagus and cook for about 2 to 3 minutes or until tender-crisp.
  • Add liquid mixture and cook, stirring gently to combine, for about 30 to 40 seconds or until sauce is thickened. 
  • Add cashews and stir to combine. 
  • Serve hot over brown rice.