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Asparagus Tomato Stir-Fry Recipe

Asparagus Tomato Stir-Fry Recipe

The recipe for this pretty medley comes from Elizabeth MacAulay in Charlottetown, Prince Edward Island. "Last spring, when asparagus was in the stores, my sister found this recipe, tried it and thought I might like it, too," she notes. "This fast-to-fix side dish is perfect after a busy day at work."
TOTAL TIME: Prep/Total Time: 15 min. YIELD:4 servings

Ingredients

  • 2 teaspoons cornstarch
  • 1/4 cup chicken or vegetable broth
  • 4 teaspoons reduced-sodium soy sauce
  • 2 teaspoons minced fresh gingerroot, divided
  • 1 teaspoon canola oil
  • 3/4 pound fresh asparagus, cut into 1-inch pieces
  • 4 green onions, cut into 1-inch pieces
  • 1-1/2 cups sliced fresh mushrooms
  • 2 small plum tomatoes, cut into thin wedges
  • 1 teaspoon sesame oil

Directions

  • 1. In a small bowl, combine the cornstarch, broth, soy sauce and 1/2 teaspoon ginger until blended; set aside. In a nonstick skillet or wok, stir-fry the remaining ginger in canola oil for 30 seconds. Add asparagus and onions; stir-fry for 3 minutes. Add mushrooms; stir-fry for 1 minute.
  • 2. Stir cornstarch mixture and add to skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat. Add tomatoes and sesame oil; cook 1 minute longer. Yield: 4 servings.

Nutritional Facts

3/4 cup: 68 calories, 3g fat (trace saturated fat), 0mg cholesterol, 268mg sodium, 9g carbohydrate (0g sugars, 3g fiber), 3g protein Diabetic Exchanges:2 vegetable, 1/2 fat

Reviews for Asparagus Tomato Stir-Fry

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MY REVIEW
Toyasews
Reviewed Jan. 8, 2012

"This was tasty and easy. I added thinly sliced beef to make it a complete meal. I also slightly steamed just the stalks of asparagus prior to stir fry."

MY REVIEW
newkid
Reviewed Nov. 14, 2011

"This is a family favorite but I make it as a main dish by adding cooked cut up chicken."

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