Asparagus Cashew Stir-Fry


* 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 teaspoon canola oil

* 1 garlic clove, minced

* 2 tablespoons cornstarch

* 1-1/2 cups vegetable broth

* 3 tablespoons reduced-sodium soy sauce

* 1/4 teaspoon ground ginger

* 1/2 cup lightly salted cashews

* 1 teaspoon sesame oil

* 4 cups hot cooked brown rice


* 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. Yield: 4 servings.