 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
An easy veggie stir-fry to serve over steamed rice. Sometimes I add water chestnuts and mushrooms. Ingredients:
1 cup chicken broth |
1 tablespoon cornstarch |
1 tablespoon soy sauce |
1 tablespoon vegetable oil |
1 lb asparagus, trimmed and cut into 2 inch diagonal pieces |
2 teaspoons fresh grated gingerroot |
3 cloves garlic, minced |
crushed red pepper flakes, to taste |
Directions:
1. In a small bowl, add the broth, cornstarch, and soy sauce; stir to combine.
2. In a large skillet, add the oil; heat over high heat.
3. Add the asparagus, gingerroot, garlic, and crushed red pepper flakes; stir-fry for a few minutes or until almost crisp-tender.
4. Add in the broth mixture; bring to a boil, stirring frequently.
5. Stir and continue cooking until sauce is thickened.
6. Serve hot over hot cooked rice.
|
|