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Asparagus Stir-Fry

Fresh asparagus is a rarity in our small town, but when I find it at the store, I make this colorful asparagus stir-fry. Even folks who don’t like veggies will enjoy this dish. —Judy Stashko, Mayerthorpe, Alberta
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings


  • 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


  • 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.
Nutrition Facts
1/2 cup: 112 calories, 7g fat (1g saturated fat), 0 cholesterol, 412mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

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  • annmarie827
    Nov 11, 2010

    Loved the sauce. Even better when I added chicken. If you're in a hurry you can use frozen stir fry veggies too.

  • Chelefae
    Jul 2, 2009

    We LOVE this recipe!! I even added about a 1/3 cup sliced bell pepper to the stir fry. One night I added cooked & cubed chicken and served over rice. Another night I doubled the sauce and added bite sized slices of cooked pork loin and cooked multigrain angelhair pasta. My boyfriend's son swore we ordered take out, and he's a picky eater.