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Stir-Fried Asparagus with Mushrooms

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Submitted by twinfield

YIELD

6 servings

PREP

20 min

COOK

15 min

READY

35 min

Ingredients

½ 226.8
POUND G ASPARAGUS
1 1
EACH EACH VEGETABLE STOCK CUBES *
1 15
TABLESPOON ML CORNSTARCH
4 6E+1
TABLESPOONS ML VEGETABLE OIL
1 15
TABLESPOON ML GARLIC
chopped
6 6
EACH EACH MUSHROOMS, SHIITAKE
fresh, stems removed, sliced *
2 2
1 ½ 23
TABLESPOONS ML OYSTER SAUCE
vegetarian
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 58g (2.0 oz)
Amount per Serving
Calories 95 83% from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 125mg 5%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 2g
Vitamin A 7% Vitamin C 6%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 
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