Stir-Fried Asparagus with Water Chestnuts

Name: Stir-Fried Asparagus with Water Chestnuts
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3 servings.
Cuisine: Asian Recipes, Asian Side Dishes, Asian Vegetarian Recipes
Ingredients: 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

This sauce dish, with crisp-tender asparagus and crunchy water chestnuts, can be served as a meatless entree or side. Rochelle Higgins of Woodbridge, Virginia shared the recipe.

Ingredients

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

Directions

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.

Nutrition Facts

1 cup: 133 calories, 5g fat (0 saturated fat), 0 cholesterol, 567mg sodium, 17g carbohydrate (0 sugars, 6g fiber), 5g protein. Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.

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Originally published as Stir-Fried Asparagus in Light & Tasty June/July 2003