500 g asparagus spears, trimmed 1 lb
375 ml fresh mushrooms, quartered 1 1/2 cup
1 medium red onion, cut into thin wedges
50 ml red sweet pepper, chopped 1/4 cup
15 ml butter 1 tbsp
5 ml cornstarch 1 tsp
30 ml teriyaki sauce 2 tbsp
15 ml water 1 tbsp
30 ml cashew halves 2 tbsp
In a steamer, steam asparagus for 2 minutes. Add mushrooms, onion and sweet pepper. Cover and steam for 2 to 5 minutes longer or until vegetables are tender crisp.
In small saucepan, melt butter. Stir in cornstarch and add black pepper to taste. Add teriyaki sauce and water. Cook and stir until thickened and bubbly. Return vegetables to saucepan and toss gently to coat. Top with cashews.
Serves: 4