A delightful and quick dish combining the crispness of asparagus with the nutty flavor of toasted cashews.
Trim the tough ends of the asparagus and discard them.
Use a sharp knife to make clean cuts and ensure even cooking.
Cut the asparagus into diagonal pieces about 2 inches long.
Cutting diagonally increases the surface area for better cooking.
Heat the olive oil in a wok over medium-high heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the ginger to the wok and stir-fry for about 1 minute until fragrant.
Stir constantly to prevent the ginger from sticking or burning.
Add the asparagus to the wok and stir-fry for 4-5 minutes until tender-crisp.
Keep stirring to ensure even cooking and maintain the vibrant green color.
Stir in the cashews and soy sauce, mixing well to coat.
Add the soy sauce gradually to adjust the seasoning to your taste.
Serve the dish immediately while warm.
Garnish with a sprinkle of sesame seeds or a drizzle of sesame oil for added flavor.
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