A delightful stir-fry combining fresh asparagus, mushrooms, and cashews in a savory sauce.
Heat the butter in a large saucepan over medium heat.
Ensure the butter doesn't brown for a lighter flavor.
Add the asparagus, mushrooms, and onion to the pan and sauté until tender-crisp, about 5-7 minutes.
Stir frequently to cook the vegetables evenly.
In a small bowl, mix the cornstarch, pepper, soy sauce, sherry, and water until smooth.
Ensure the cornstarch is fully dissolved to avoid lumps.
Pour the sauce into the pan with the vegetables and stir to coat evenly. Cook until the sauce thickens.
Keep stirring to prevent the sauce from sticking to the pan.
Stir in the cashews just before serving.
Adding the cashews at the end keeps them crunchy.
Serve the stir-fry warm, garnished with additional cashews if desired.
Pair with steamed rice or noodles for a complete meal.
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