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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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âFresh asparagus is a rarity in our small town, but when I find it at the store, I make this colorful stir-fry,â says Judy Stashko of Mayerthorpe, Alberta. âEven folks who donât like asparagus will enjoy this.â Ingredients:
1 teaspoon cornstarch |
1/2 teaspoon sugar |
3 tablespoons chicken broth |
1 tablespoon reduced-sodium soy sauce |
1/2 teaspoon minced fresh gingerroot |
8 fresh asparagus spears, trimmed and cut into 2-1/2-inch pieces |
1/2 cup sliced fresh mushrooms |
1/2 cup julienned carrot |
1/4 teaspoon minced garlic |
1 tablespoon canola oil |
Directions:
1. In a small bowl, whisk the cornstarch, sugar, broth, soy sauce and ginger until blended; set aside.
2. 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.
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