Asparagus Cashew Stir-Fry

1. * woody parts of stems removed, tender part cut into 3" lengths (3 cups) ** dry-roasted and unsalted, or raw slivered almonds GARNISH: mandarin orange sections and toasted sesame seeds, optional Cook or reheat brown rice.
2. In small bowl, combine soy sauce and cornstarch.
3. Stiri in remaining sauce ingredients; set aside.
4. In a wok or large skillet, heat oil. Stir-fryi asparagus, scallions, pepper, and garlic until vegetables are crisp/tender.
5. Stir sauce mixture; pour it over the vegetables and stir until it is thickened and bubbly.
6. Reducei heat; fold in cashews.
7. Cover and cook 1 minute, until cashews are heated through.
8. Serves 4-6.
9. VARIATIONS: - 3-4 c broccoli florets may be substituted for asparagus; or add other veggies such as sliced mushrooms or thinly sliced carrots ~ with the cashews, gently stir in 1 lb firm tofu cut into 1/2" cubes ~ serve over pasta rather than rice; buckwheat noodles are good.