Asparagus Cashew Stir Fry

Asparagus Cashew Stir Fry LT02, 190, 8 pts (includes rice)

Ingredients

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 cup chopped green onions
1/2 cup chopped sweet red pepper
1 garlic clove, minced
1 teaspoon canola oil
2 tablespoons cornstarch
1-1/2 cups vegetable broth
3 tablespoons reduced-sodium soy sauce
1/4 teaspoon ground ginger
1/2 cup cashews
1 teaspoon sesame oil
4 cups hot cooked brown rice

Directions

In a large nonstick skillet, saute the asparagus, onions, red pepper and garlic in oil until tender. 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. Yield: 4 servings.

Nutritional Analysis: One serving (about 2/3 cup asparagus mixture with 1 cup rice) equals 406 calories, 13 g fat (2 g saturated fat), 0 cholesterol, 847 mg sodium, 64 g carbohydrate, 8 g fiber, 12 g protein.
Diabetic Exchanges: 3 starch, 2 vegetable, 2 fat, 1/2 lean meat.

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Made on March 17th. I added 7 diced baby carrots with the asparagus and 1 medium chopped zucchini when I added the broth to the stir fry.

I bought a bunch of asparagus when they were on sale a few weeks ago, but I've never cooked with it before so I'm not sure if I did it right or not. When it said trimmed, I just cut off the bottoms about an inch up, then proceeded to cut the stalks into the 1-inch pieces as directed in the recipe. I used the thin stalks instead of the thicker stalks too. Most of the asparagus were fine, but we'd get one here and there that tasted more like a stick.

Everyone but Aaron seemed to like this. Jared REALLY liked it. I served with what I call Peanut Asian salad: greens (we used baby spinach), mandarin oranges, peanuts, coconut, and Toasted Sesame dressing.