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Asparagus and Cashews |
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Ingredients
- 2 tbsp palm olein
- 2 tsp sesame oil
- 1 tsp minced fresh ginger
- 1 bunch asparagus stalks, ends cut
- 1 tbsp light soy sauce
- 1/2 cup (70g) cashews, halved
Servings: 4 |
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| Directions |
1 |
Heat palm olein and sesame oil in a wok over medium heat. Add ginger and stir-fry until golden brown. |
2 |
Add asparagus and stir-fry for one more minute. Add soy sauce and cashews. |
3 |
Cook until asparagus is just tender but crisp and bright green. |
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Nutritional
benefits of palm oil: |
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- No hydrogenation needed as a cooking oil and is trans fat-free.
- Cholesterol-free.
- Lowers blood cholesterol like Olive Oil but is higher in antioxidant
Vitamin E and less expensive.
- Rich in fat-soluble provitamin A carotenes.
- Richest natural source of tocotrienols (Vitamin E).
- Readily digested, absorbed, and a superb source of energy.
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