---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Asparagus Cashew Stir-Fry
  Categories: Vegetables
       Yield: 4 servings
  
       4 c  Hot cooked Brown Rice         
 
 -----------------------------------SAUCE-----------------------------------
       3 tb Soy sauce                           1 ts (pref toasted) Sesame Oil
       2 tb Cornstarch                        1/4 ts Dry crushed red pepper
   1 1/2 c  Water or vegetable stock            1 ds White pepper
       1 tb Minced Gingerroot             
 
 ----------------------------------ND STEP----------------------------------
 	    2 tb Safflower oil			     1 x  Sm sweet red pepper,
      chopped
       1 lb Fresh Asparagus *                   1 x  Clove Garlic,  minced
       4 x  Scallions, chopped                  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
  
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