Asparagus Stir-Fry
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 2 servings.
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
Ingredients
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1 teaspoon cornstarch
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1/2 teaspoon sugar
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3 tablespoons chicken broth
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1 tablespoon reduced-sodium soy sauce
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1/2 teaspoon minced fresh gingerroot
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8 fresh asparagus spears, trimmed and cut into 2-1/2-inch pieces
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1/2 cup sliced fresh mushrooms
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1/2 cup julienned carrot
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1/4 teaspoon minced garlic
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1 tablespoon canola oil
Directions
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1.
In a small bowl, whisk the cornstarch, sugar, broth, soy sauce and ginger until blended; set aside.
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2.
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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