Time 45m Yield 6 servings. Number Of Ingredients 13 Steps:
In a small bowl, combine cornstarch and broth until smooth. Stir in soy sauce and sugar; set aside. In a wok or large skillet, heat oil; add garlic. Cook and stir until lightly browned, about 1 minute; discard garlic., Stir-fry the asparagus, onions, red pepper and carrot until crisp-tender, 15-20 minutes. Add beef and heat through. Stir reserved sauce; add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Sprinkle with cashews. Serve with rice.
Time 32m Yield 4 servings Number Of Ingredients 13 Steps:
Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth. Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl. Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.
Time 25m Yield 4 Number Of Ingredients 6 Steps:
Heat olive oil and sesame oil in a wok over low to medium heat. Add ginger, and stir-fry until slightly brown. Add asparagus, and stir-fry for a few minutes before adding soy sauce and cashews. Cook until asparagus is tender but still crisp and bright green, stirring frequently.
Yield 6 serving(s) Number Of Ingredients 16 Steps:
Cook or reheat brown rice according to package directions. In small bowl, combine soy sauce and cornstarch. Stir in remaining sauce ingredients; set aside. Heat a wok or large heavy skillet over high temperature; when very hot, add the oil (“Hot wok, cold oil, food won’t stick!”). Add the asparagus, scallions, pepper, and garlic and stirfy until vegetables are crisp-tender. Stir the sauce mixture again, then pour it over the vegetables and stir until it is thickened and bubbly. Reduce heat; add cashews and stir. Cover and cook 1 minute, until cashews are heated through. Garnish with mandarin orange sections and/or toasted sesame seeds, and serve over cooked rice. Note: 3-4 cups broccoli florets may be substituted for asparagus, if desired.
Time 20m Yield 4 servings. Number Of Ingredients 12 Steps:
In a large nonstick skillet, saute the asparagus, onions and red pepper in oil until tender. Add garlic; cook 1 minute longer. Combine the cornstarch, broth, soy sauce and ginger until blended; gradually stir into the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add cashews and sesame oil. Cook 2 minutes longer or until heated through. Serve with rice.
Number Of Ingredients 5 Steps:
In a nonstick skillet or a wok, heat the oil over high heat. Add the asparagus, salt, and pepper. Cook, stirring often, for 3 minutes. Add the water, and continue to cook until easily pierced with the tip of a paring knife, about 3 minutes more.
Time 11m Yield 4 Number Of Ingredients 5 Steps:
Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until soft but still firm, 5 to 7 minutes. Season with salt and lemon juice.
Time 15m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Cut off the tough ends of the asparagus, and then slice diagonally into 2-3 pieces. Heat the oil together in a large skillet or wok over medium high heat. Add the ginger and stir fry for 1 minute. Add the asparagus and stir fry until tender but still a tiny bit crisp, 4-5 minutes. Stir in the cashews and soy sauce. Serve immediately.
Time 13m Yield 4 servings Number Of Ingredients 8 Steps:
Preheat oven to 425 degrees F. Line baking sheet with aluminum foil. On baking sheet, drizzle oil over trimmed asparagus. Season with salt and pepper, to taste. Toss together to evenly distribute oil and seasoning. Roast in oven for 8 to 10 minutes depending on the size of the asparagus. While asparagus is roasting, prepare mayonnaise. Process 2 tablespoons of cashews in a blender until finely ground. In a small bowl, stir to combine ground cashews, mayonnaise, curry powder, lemon juice, and salt. Set aside. To serve, divide asparagus among 4 plates and top with a dollop of mayonnaise mixture. Garnish with a few chopped cashews.
Yield Serves 4 Number Of Ingredients 14 Steps:
Whisk cornstarch, egg whites and salt in large bowl until smooth. Add shrimp; toss to coat. Let shrimp stand at room temperature 20 minutes. Heat 2 tablespoons oil in large wok or heavy large skillet over medium-high heat. Add shrimp, garlic and ginger and stir-fry until shrimp is cooked through, about 2 minutes. Using slotted spoon, transfer shrimp to plate. Add remaining 1 tablespoon oil to wok. Add broccoli and carrots and stir-fry until vegetables are crisp-tender, about 4 minutes. Add cashews, teriyaki sauce, Sherry and 1/4 teaspoon crushed red pepper and cook 1 minute. Return shrimp to wok and stir-fry until coated with sauce and heated through, about 1 minute. Season with salt and additional crushed red pepper, if desired. Spoon shrimp and vegetable mixture onto platter. Spoon cooked rice around edge of platter and serve.
More about “asparagus cashew stir fry recipes”
Time 30m Yield 6 servings Number Of Ingredients 7 Steps:
Snap off the ends of the asparagus where they break naturally and peel the spears. Slant-cut them about one-inch long. Beat the lemon juice and mustard and set aside. Heat the oil in a wok or skillet. Add the garlic, stir-fry about a minute, then add the asparagus and stir-fry about 5 minutes, until they are crisp-tender, lightly seared but still bright green. Stir in the lemon-mustard. Season to taste with salt and pepper, stir in the scallions and stir-fry another few seconds. Transfer to a serving dish.
