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Stir-Fried Asparagus
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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
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.
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Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |