When I'm in the mood for Chinese food, I turn to this snappy recipe. The colorful nutty dish is sure to stir your creativity. . . substitute broccoli for the asparagus or add carrots and mushrooms. Christine Sherrill of Herndon, Virginia.
1 pound Fresh asparagus, trimmed and cut into 1 inch pieces
0.5 cup Chopped Green Onions
0.5 cup Chopped sweet red pepper
1 teaspoon Canola oil
1 Garlic clove, minced
2 tablespoon Cornstarch
1.5 cup Vegetable Broth
3 tablespoon Reduced Sodium Soy Sauce
0.25 teaspoon Ground ginger
0.5 cup Lightly salted cashews
1 teaspoon Sesame oil
4 cup Hot cooked brown rice
Nutrition value
991
calories per serving
16 g Fat34 g Protein174 g Carbs9 g FiberOther
Current Totals
16 g Fat
34 g Protein
174 g Carbs
9 g Fiber
MacroNutrients
Carbs
174 g
Protein
34 g
Fiber
9 g
Fats
Fat
16 g
Vitamins & Minerals
Calcium
101 mg
Iron
13 mg
Vitamin A
117 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
8 mg
Vitamin B6
0 mg
Vitamin B9
84 mcg
Vitamin B12
0 mcg
Vitamin C
32 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
223 mg
Manganese
2 mg
Phosphorus
554 mg
Selenium
16 mcg
Zinc
5 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
