Ingredients
- 525 gr asparagus
- 60 gr cashews (roasted)
- 30 ml olive oil
- 16 ml soy sauce
- 10 ml sesame oil
- 6 gr ginger root (fresh)
each stalk diagonally into 3 or 3 pieces. 2. Heat the oils together in a wok over high heat. Add the ginger and stir-fry for one minute. 3. Add the asparagus and stir-fry until tender but still crisp...4 to
5 minutes. 4 Stir in the cashews and soy sauce. Serve immediately.
