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1 pound fresh asparagus, trimmed and bias-sliced into 1-inch pieces 1-1/2 cups quartered fresh mushrooms 1 medium onion, cut into thin wedges 1/4 cup chopped red sweet pepper 2 tablespoons margarine or butter 1 teaspoon cornstarch 1/8 to 1/4 teaspoon pepper 1 tablespoon teriyaki sauce 1 tablespoon dry sherry 2 teaspoons water 2 tablespoons cashew halves |
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Place asparagus in steamer basket over, but not touching, gently boiling water. Cover; reduce heat. Steam for 2 minutes.
Add mushrooms, onion, and sweet pepper. Cover; steam for 2 to 5 minutes more or until crisp-tender. Remove basket; discard liquid. In the same saucepan melt margarine or butter; stir in cornstarch and pepper. Add teriyaki sauce, sherry, and the water. Cook and stir until thickened and bubbly. Return vegetables to saucepan; toss gently to coat. Heat through.
Top each serving with cashews.
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