Last year my friend Grace Young gave me what turned out to be the most useful gift of 2012: a wok, and a lesson in using it. We shared some in-depth cooking lessons from Grace last year, like how to buy and season a wok, and how to stir fry chicken. I've fallen in love with my wok, and I use it weekly to cook vegetables and supper dishes. So it was the first thing that came to mind when I saw reader requests this week for fresh recipes for lunches.
Here's a non-Chinese twist on the stir fry that you can make in your wok or in a big sauté pan, with brown rice, snappy asparagus, and flavors of lemon and cashew. It's been my go-to dinner (and lunch) this week!