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Oriental Cashew Asparagus

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  Asparagus 1 Pound, trimmed and bias sliced into 1 inch pieces
  Mushrooms 1 1⁄2 Cup (24 tbs), quartered
  Onion 1 Medium, cut into wedges
  Sweet red pepper 1⁄4 Cup (4 tbs), chopped
  Margarine/Butter 2 Tablespoon
  Cornstarch 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Teriyaki sauce 1 Tablespoon
  Dry sherry 1 Tablespoon
  Water 2 Teaspoon
  Cashew 2 Tablespoon

1 Place asparagus in a steamer basket over, but not touching, gently boiling water. Cover; reduce heat. Steam for 2 minutes. Add mushrooms, onion, and sweet pepper. Cover; steam for 2 to 5 minutes more or until crisp-tender. Remove basket; discard liquid.
2 In the same saucepan melt margarine or butter; stir in cornstarch and black pepper. Add the teriyaki sauce, sherry, and the 2 teaspoons water. Cook and stir until thickened and bubbly. Return vegetables to saucepan; toss gently to coat. Heat through. Top with cashews

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 618 Calories from Fat 336

% Daily Value*

Total Fat 39 g59.4%

Saturated Fat 7 g34.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 39 mg1.6%

Total Carbohydrates 60 g19.9%

Dietary Fiber 16.6 g66.5%

Sugars 23 g

Protein 23 g45.5%

Vitamin A 113.5% Vitamin C 152.8%

Calcium 18.1% Iron 74.5%

*Based on a 2000 Calorie diet

Oriental Cashew Asparagus Recipe