4 c Hot cooked Brown Rice

-----------------------------------SAUCE----------------------------------- 3 tb Soy sauce

2 tb Cornstarch

1 1/2 c Water or vegetable stock

1 tb Minced Gingerroot

1 ts (pref toasted) Sesame Oil

1/4 ts Dry crushed red pepper

1 ds White pepper

----------------------------------ND STEP---------------------------------- 2 tb Safflower oil

1 lb Fresh Asparagus *

4 x Scallions, chopped

1 x Sm sweet red pepper, chopped

1 x Clove Garlic, minced

1 c Cashews **

* woody parts of stems removed, tender part cut into 3" lengths (3 cups) ** dry-roasted and unsalted, or raw slivered almonds GARNISH: mandarin orange sections and toasted sesame seeds, optional Cook or reheat brown rice. In small bowl, combine soy sauce and cornstarch. Stir in remaining sauce ingredients; set aside. In a wok or large skillet, heat oil. Stir-fry asparagus, scallions, pepper, and garlic until vegetables are crisp/tender. Stir sauce mixture; pour it over the vegetables and stir until it is thickened and bubbly. Reduce heat; fold in cashews. Cover and cook 1 minute, until cashews are heated through. Serves 4-6. VARIATIONS: - 3-4 c broccoli florets may be substituted for asparagus; or add other veggies such as sliced mushrooms or thinly sliced carrots ~ with the cashews, gently stir in 1 lb firm tofu cut into 1/2" cubes ~ serve over pasta rather than rice; buckwheat noodles are good