1½ lbs asparagus
grapeseed oil
sesame oil
half a stalk of peeled and finely chopped fresh ginger
1/2 cup of chopped raw cashews
2 tablespoons soy sauce
Red pepper flakes (totally optional)
Cut the tough stems from asparagus and slice each stalk on the diagonal into three pieces.
Heat the grapeseed oil and sesame oil over medium/high heat. Add ginger and let it infuse the oil for a minute, stirring occasionally.
Add the asparagus and stir-fry, 3-4 minutes, until tender but still crisp, do not overcook. Stir in cashews and soy sauce and stir for another fifteen seconds or so.
Sprinkle in red pepper flakes (or leave them out if you don’t like it spicy).
Serve with white rice.
-Adapted from Silver Palate Good Times Cookbook