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Asparagus & Cashew Stir-fry

Recipe provided by Chef Crusco Catering in Austin, TX

Ingredients

Directions

  1. In a large bowl add the grated ginger and garlic. Add Soy, Rice vinegar, fish sauce, Sriracha, Hoisin and honey.
  2. Mix with a whisk thoroughly. If too thick add some Sherry cooking wine or water. Mixture should be slightly viscous and not watery. Set the mix aside for later use.
  3. In a saute pan on med-high heat, add vegetable and sesame oils. Once shimmering, increase to high heat and add the eggplant. Season lightly with salt/pepper. Immediately add the peppers and asparagus. Season again very lightly.
  4. Stir fry the mixture until the peppers & asparagus start to soften (about 1-2 minutes).
  5. Immediately add the Ginger-Garlic & Hoisin mixture. Reduce heat to med-low and cook (roughly 1-2 minutes) or until the sauce thickens and sticks to all the vegetables.
  6. Remove from the heat and place onto a platter. Immediately sprinkle Cashews all over the dish. Garnish with fresh green onions and serve. Enjoy!