Asparagus and Cashew Stir-fry is a delicious vegan meal made of tender-crisp asparagus and crunchy cashews served over nutty brown rice. Eating healthy has never tasted this good!
If you’ve visited Onion Rings and Things (thank you!) often enough the past few years, you know I am all about bacon and cream cheese and deep-fried chicken tenders and all the good stuff that are not exactly kind on the hips. But as much as I love a thick slice of chocolate cake slathered with vanilla frosting year round, come January I am on the eat healthy #2017goals bandwagon like everyone else.
Thank goodness for this delicious asparagus and cashew stir-fry, it makes eating healthy super easy. Chock full of crisp-tender asparagus, crunchy cashews, and nutty brown rice, and clocks it at less than 400 calories per serving, feel-good food has never tasted this good.
Asparagus and Cashew Stir-fry is a delicious vegan meal made of crisp asparagus and crunchy cashews served over nutty brown rice. Eating healthy has never tasted this good!
- 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 vegetable 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
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Fill a bowl halfway with ice and enough water to cover ice.
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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 and drain from the ice water when cold.
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In a bowl, combine reserved poaching liquid, soy sauce, and cornstarch. Stir until smooth and blended.
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In a wok or skillet over medium heat, heat oil. Add onions, garlic, and ginger and cook, stirring regularly, until limp and aromatic. Add asparagus and cook until tender yet crisp.
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Add liquid mixture and cook, stirring gently to combine, for about 30 to 40 seconds or until sauce is thickened. Lower heat and add cashews. Cook until cashews are just heated through. Serve hot over brown rice.
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