Stir-Fried Asparagus with Mushrooms
Yield
6 servingsPrep
20 minCook
15 minReady
35 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
asparagus
|
|
| 1 | each |
vegetable stock cubes
|
*
|
| 1 | tablespoon |
cornstarch
|
|
| 4 | tablespoons |
vegetable oil
|
|
| 1 | tablespoon |
garlic
chopped |
|
| 6 | each |
mushrooms, shiitake
fresh, stems removed, sliced |
*
|
| 2 | each |
scallions, spring or green onions
chopped |
|
| 1 ½ | tablespoons |
oyster sauce
vegetarian |
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
asparagus
|
|
| 1 | each |
vegetable stock cubes
|
*
|
| 15 | ml |
cornstarch
|
|
| 6E+1 | ml |
vegetable oil
|
|
| 15 | ml |
garlic
chopped |
|
| 6 | each |
mushrooms, shiitake
fresh, stems removed, sliced |
*
|
| 2 | each |
scallions, spring or green onions
chopped |
|
| 23 | ml |
oyster sauce
vegetarian |
|
| 1 | x |
black pepper
|
*
|
Directions
Clean the asparagus and trim.
Parboil for 2 to 3 minutes.
Dissolve the bouillon cube in ½ cup water then add the cornstarch and stir to dissolve.
Heat the oil in a wok over medium-high heat almost to the smoking point.
Add the garlic and brown it.
Add the asparagus, mushrooms and onions all at once.
Immediately add the oyster sauce and dissolved bouillon cube.
Stir-fry for 3 minutes. Turn into a serving dish and garnish with pepper.
