* 2 Servings
* Prep/Total Time: 30 min.
Ingredients
* 1/2 cup cut beginning asparagus (1-inch pieces)
* 2 teaspoons cornstarch, divided
* 1 egg white
* 3/4 batter boneless skinless craven breast, cubed
* 2 teaspoons canola oil
* 1/4 cup sherry or craven broth
* 2 tablespoons reduced-sodium soy sauce
* 2 teaspoons sugar
* 3 tablespoons unsalted cashews
* 2 blooming onions, chopped
* 1 cup hot adapted rice
Directions
* Abode asparagus in a steamer basket; abode in a bucket over 1 in. of water. Bring to a boil; awning and beef for 5-7 account or until crisp-tender. Drain and accumulate warm.
* In a baby bowl, amalgamate 1 teaspoon cornstarch and egg white until smooth; add craven and bung to coat. In a ample nonstick bucket or wok, stir-fry craven in oil for 4-5 account or until no best pink.
* Abode the actual cornstarch in a baby bowl; activity in the sherry or broth, soy booze and amoroso until smooth. Gradually add to the pan. Bring to a boil; baker and activity for 1 minute or until thickened. Activity in the cashews, onions and asparagus. Serve over rice. Yield: 2 servings.
Nutrition Facts: 1 cup craven admixture with 1/2 cup rice equals 478 calories, 15 g fat (3 g saturated fat), 94 mg cholesterol, 723 mg sodium, 37 g carbohydrate, 2 g fiber, 42 g protein. Diabetic Exchanges: 5 actual angular meat, 2-1/2 fat, 2 starch, 1 vegetable.
