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Stir-Fried Asparagus Recipe

This sauce dish, with crisp-tender asparagus and crunchy water chestnuts, can be served as a meatless entree or side. Rochelle Higgins of Woodbridge, Virginia shared the recipe.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Stir-Fried Asparagus Recipe

Prep/Total Time: 20 min.

Yield: 3 Servings

10 10 20

Ingredients

1 tablespoon cornstarch
3/4 cup reduced-sodium chicken broth or vegetable broth
2 tablespoons reduced-sodium soy sauce
3/4 pound fresh asparagus, trimmed and cut into 2-inch pieces
1/2 medium green pepper, cut into julienned strips
1/4 cup sliced green onions
1 garlic clove, minced
1 tablespoon canola oil
1 cup sliced fresh mushrooms
1 can (8 ounces) water chestnuts, drained

Directions

In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large nonstick skillet or wok, stir-fry the asparagus, green pepper, onions and garlic in hot oil for 2-3 minutes. Add the mushrooms; stir-fry for 1-2 minutes. Add water chestnuts; stir-fry 1-2 minutes longer. Stir broth mixture; add to the vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 3 servings.

Nutritional Analysis: One serving (1 cup) equals 133 calories, 5 g fat (trace saturated fat), 0 cholesterol, 567 mg sodium, 17 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.

Originally published as Stir-Fried Asparagus in Light & Tasty June/July 2003, p45