1. In medium saucepan, prepare rice according to package directions. 2. If the cashews are unroasted, preheat oven to 400 degrees Fahrenheit, sprinkle cashews on cookie sheet and toast for about 10-12 minutes or until they start to turn brown. 3. Meanwhile, rinse edamame under cold water and drain. 4. In a cup, stir together the broth, soy sauce and cornstarch. 5. Heat the oil in a large wok or deep skillet (preferable nonstick) over high heat. Add the red pepper, edamame, asparagus (broccoli), carrots and ginger and stir fry for 3-4 minutes, or until asparagus (broccoli florets) is crisp-tender. 6. Add the cashews and scallions and stir fry for 2 more minutes. 7. Stir the broth mixture to recombine and add to the vegetables. Bring to a boil, and cook for 2 minutes, stirring, or until sauce is thickened and bubbly and the mixture is heated through. Serve over rice. ---------------------------------------------------------------------------
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Ingredients
