Ingredients:
- 1/2 tsp minced fresh gingerroot
- 8 fresh asparagus spears, trimmed and cut into 2-1/2-inch pieces
- 1/2 cup julienned carrot
Directions:
- In a small bowl, whisk the cornstarch, sugar, broth, soy sauce and ginger until blended; set aside.
- In a small skillet or wok, stir-fry the asparagus, mushrooms, carrot and garlic in oil until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 93.07 Kcal (390 kJ) | ||
| Calories from fat | 63.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7g | 11% | |
|---|---|---|---|
| Sodium | 585.79mg | 24% | |
| Potassium | 223.11mg | 5% | |
| Total Carbs | 5.58g | 2% | |
| Sugars | 2.43g | 10% | |
| Dietary Fiber | 1.57g | 6% | |
| Protein | 2.82g | 6% | |
| Vitamin C | 5.8mg | 10% | |
| Iron | 1.6mg | 9% | |
| Calcium | 19.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 76.37 Kcal (320 kJ) | ||
| Calories from fat | 51.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 11% | |
|---|---|---|---|
| Sodium | 480.71mg | 24% | |
| Potassium | 183.09mg | 5% | |
| Total Carbs | 4.58g | 2% | |
| Sugars | 1.99g | 10% | |
| Dietary Fiber | 1.28g | 6% | |
| Protein | 2.31g | 6% | |
| Vitamin C | 4.8mg | 10% | |
| Iron | 1.3mg | 9% | |
| Calcium | 16.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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