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Asparagus-Tomato Stir-Fry Recipe |
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Ingredients 1 tbsp water 1 tsp cornstarch 2 tsp soy sauce 1/4 tsp salt 1 pound asparagus 1 tbsp cooking oil 4 green onions, bias-sliced into 1-inch lengths 1 1/2 cups sliced fresh mushrooms 2 small tomatoes, cut into thin wedges
Method Stir water into cornstarch; stir in soy sauce and salt. Set aside. Snap off and discard the woody bases from asparagus. Bias-sliced asparagus crosswise into 1 1/2-inch lengths. (Of asparagus is not slender young stalks, precook for 4 to 5 minutes.)
Preheat a wok or large skillet over high heat; add cooking oil. Sir-fry asparagus and green onions in hot oil for 4 minutes. Add mushrooms; stir-fry 1 minute more. Stir soy mixture; stir into vegetables. Cook and stir till thickened and bubbly. Add tomatoes and heat through. Serve at once. Makes 6 servings.
Per 1/6 serving: 10 g carbohydrates, 143 calories, 10 g fat, 7 g Protein, 377 mg sodium |
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