The Farmers Market at the X
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| Sponsored by Concerned Citizens for Springfield |
| Funded by the and Private Contributors. |
| stir-fry of asparagus and cashews |
1 ½ pounds asparagus
2 T. oil
2 tsp. Asian sesame oil
1 T. finely chopped fresh ginger root
½ cup coarsely chopped roasted cashews
1 T. soy sauce
Cut off the tough lower stems of the asparagus and discard. Cut each stalk diagonally into 2 or 3 pieces.
Heat the oils together over high heat. Add the ginger and stir-fry for one minute. Add the asparagus and
stir-fry until tender but still crisp, 4-5 minutes. Stir in the cashews and soy sauce. Serve immediately.
2 T. oil
2 tsp. Asian sesame oil
1 T. finely chopped fresh ginger root
½ cup coarsely chopped roasted cashews
1 T. soy sauce
Cut off the tough lower stems of the asparagus and discard. Cut each stalk diagonally into 2 or 3 pieces.
Heat the oils together over high heat. Add the ginger and stir-fry for one minute. Add the asparagus and
stir-fry until tender but still crisp, 4-5 minutes. Stir in the cashews and soy sauce. Serve immediately.
| Copyright 2008 - The Farmers Market at the X |