Nutrition Facts

  • One serving:
  • 1/2 cup
  • Calories:
  • 112
  • Fat:
  • 7 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 412 mg
  • Carbohydrate:
  • 10 g
  • Fiber:
  • 2 g
  • Protein:
  • 3 g
  • Diabetic Exch:
  • 2 vegetable, 1 fat.

Asparagus Stir-Fry

“Fresh asparagus is a rarity in our small town, but when I find it at the store, I make this colorful stir-fry,” says Judy Stashko of Mayerthorpe, Alberta. “Even folks who don’t like asparagus will enjoy this.”

SERVINGS

2

CATEGORY

Lower Fat

METHOD

Stir-Fry

PREP

10 min.

COOK

10 min.

TOTAL

20 min.

INGREDIENTS

  • 1 teaspoon cornstarch
  • 1/2 teaspoon sugar
  • 3 tablespoons chicken broth
  • 1 tablespoon reduced-sodium soy sauce
  • 1/2 teaspoon minced fresh gingerroot
  • 8 fresh asparagus spears, trimmed and cut into 2-1/2-inch pieces
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup julienned carrot
  • 1/4 teaspoon minced garlic
  • 1 tablespoon canola oil

DIRECTIONS

In a small bowl, whisk the cornstarch, sugar, broth, soy sauce and ginger until blended; set aside.
    In a small skillet or wok, stir-fry the asparagus, mushrooms, carrot and garlic in oil until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 2 servings.

Printed from tasteofhome.com Aug 21, 2008

Copyright Reiman Media Group, Inc © 2008