Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- --------LISA CRAWLEY
TSPN00B-------------------
1 tb Cold Water
2 ts Soy Sauce
1 t Cornstarch
1/4 ts Salt
1 lb Fresh Asparagus Spears
1 tb Vegetable Oil
4 Green Onions -- sliced diag.
-into 1" pieces
1 1/2 c Fresh Mushrooms -- sliced
2 sm Tomatoes -- cut in thin wedges
Combine first 4 ingred. in sm. bowl, stirring until
blended. Set aside. Snap off tough ends of asparagus.
Remove scales from stalks with a knife. Cut asparagus
diagonally into 1 1/2" pieces. Set aside. Pour oil
around top of preheated wok, coating sides; heat at
med. high for 2 min. Add asparagus and green onions;
stir-fry 3-4 min. Add mushrooms; stir-fry 1 min. Add
reserved cornstarch mixture to veg. mixture in wok;
cook until thickened and bubbly. Add tomato, and cook
just until heated. Serve immediately.
