Asparagus and Cashew Stir-fry with tender-crisp asparagus and crunchy cashews served over nutty brown rice. A vegan dish that’s as nutritious as it is delicious!
As you can see from the recipes on the blog, 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!
Tips on How to Stir Fry Vegetables:
- As stir-frying is done on high flame, use oil with a high smoke point such as peanut, safflower, canola or grapeseed oil.
- To keep from spillage and to allow ingredients room to make contack with the heated surface, use a wok or a wide-bottomed pan with slanted sides.
- Stir-frying is a quick process so have your sauce and vegetables prepped and ready to go.
- Cut the asparagus in uniform sizes to ensure even cooking.
Asparagus and Cashew Stir-fry with tender-crisp asparagus and crunchy cashews served over nutty brown rice. A vegan dish that's as nutritious as it is delicious!
- 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
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.