Asparagus Tomato Stir-Fry
- 1 tablespoon(s) cold water
- 2 teaspoon(s) soy sauce
- 1 teaspoon(s) cornstarch
- 1/4 teaspoon salt
- 1 pound(s) asparagus spears; fresh
- 1 tablespoon(s) vegetable oil
- 4 green onion(s); sliced
- 1 1/2 cup(s) mushroom(s); sliced
- 2 small tomato(s); cut into wedges
Combine first 4 ingredients in a small 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 inch pieces. Set aside.
Pour oil around top of preheated wok, coating sides; heat at medium high for 2 minutes. Add asparagus and green onions; stir-fry 3-4 minutes. Add mushrooms; stir-fry 1 minute. Add reserved cornstarch mixture to wok; cook until thickened and bubbly. Add tomato, and cook just until heated. Serve immediately.
Contributor: LISA CRAWLEY
Yield: 6 servings