Stir Fried Asparagus
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
asparagus
|
|
| ½ | cup |
water
|
|
| ½ | teaspoon |
chicken broth
instant |
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | tablespoon |
water
cold |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 ½ | cups |
mushrooms
fresh, sliced |
|
| ⅛ | teaspoon |
black pepper
fresh ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
asparagus
|
|
| 118 | ml |
water
|
|
| 2.5 | ml |
chicken broth
instant |
|
| 15 | ml |
cornstarch
|
|
| 15 | ml |
water
cold |
|
| 3E+1 | ml |
vegetable oil
|
|
| 355 | ml |
mushrooms
fresh, sliced |
|
| 0.6 | ml |
black pepper
fresh ground |
|
Directions
Cut asparagus into 1" pieces and steam lightly.
Mix ½ cup water and the dry boullion; reserve.
Mix cornstarch and 1T water; reserve.
Heat oil in wok or 12 inch skillet over medium heat.
Add asparagus, mushrooms, salt and pepper.
Stir fry about 1 minute.
Stir in bouillion mixture and heat to boiling.
Stir in cornstarch mixture.
Cook and stir until thickened, about 10 seconds.
Serve as a side dish or entree.
