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Add a photoServings: 6
Ingredients
- 1 Tbsp. Cool Water
- 2 tsp Soy Sauce
- 1 tsp Cornstarch
- 1/4 tsp Salt
- 1 lb Fresh Asparagus Spears
- 1 Tbsp. Vegetable Oil
- 4 x Green Onions, sliced diag. into 1" pcs
- 1 1/2 c. Fresh Mushrooms, sliced
- 2 sm Tomatoes, cut in thin wedges
Directions
- Combine first 4 ingred. in sm. bowl, stirring till blended. Set aside.
- Snap off tough ends of asparagus. Remove scales from stalks with a knife.
- Cut asparagus diagonally into 1 1/2" pcs. Set aside. Pour oil around top of preheated wok, coating sides; heat at med. high for 2 minutes. Add in asparagus and green onions; stir-fry 3-4 minutes. Add in mushrooms; stir-fry 1 minutes. Add in reserved cornstarch mix to veg. mix in wok; cook till thickened and bubbly. Add in tomato, and cook just till heated. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 6 servings | |
| Calories 44 | |
| Calories from Fat 22 | 50% |
| Total Fat 2.47g | 3% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 202mg | 8% |
| Potassium 254mg | 7% |
| Total Carbs 4.82g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.27g | 2% |
| Protein 2.02g | 3% |
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