Asparagus Tomato Stir-Fry Recipe

4.5 3 3
Asparagus Tomato Stir-Fry Recipe
Asparagus Tomato Stir-Fry Recipe photo by Taste of Home
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Asparagus Tomato Stir-Fry Recipe

Read Reviews
4.5 3 3
Publisher Photo
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."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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

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.
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.
Originally published as Asparagus Tomato Stir-Fry in Light & Tasty June/July 2002, p8

Nutritional Facts

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

  • 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
  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.
Originally published as Asparagus Tomato Stir-Fry in Light & Tasty June/July 2002, p8

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PrplMonky5 User ID: 6612040 253538
Reviewed Sep. 1, 2016

"I wasn't impressed with this. The asparagus-tomato taste was awesome. The sauce was HIGHLY lacking though. Just didn't have much flavor, and the flavor it did have wasn't all that good. I think I'd try this again with a completely different sauce mixed it. We did really love the asparagus and tomatoes though. I used grape tomatoes and cut them long ways. I preferred it that way, more bite-sized."

MY REVIEW
Toyasews User ID: 6443664 85776
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 User ID: 109980 35488
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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