Directions:
- Snap off and discard woody bases from asparagus. Bias slice into 1 inch pieces.
- For sauce, combine chicken broth, soy sauce and cornstarch; set aside.
- Preheat a wok or large skillet over high heat; add oil.
- Stir fry the gingerroot in hot oil for 30 seconds.
- Add asparagus and green onions; stir fry for 3 minutes.
- Add mushrooms; stir fry about 1 minute more until vegetables are crisp tender.
- Push vegetables from center of wok; stir sauce; add to center of wok.
- Cook and stir until thickened and bubbly.
- Add tomatoes; heat through.
- Serve at once. Serve with rice if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 69.34 Kcal (290 kJ) | ||
| Calories from fat | 30.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.4g | 5% | |
|---|---|---|---|
| Sodium | 228.48mg | 10% | |
| Potassium | 400.28mg | 9% | |
| Total Carbs | 7.52g | 3% | |
| Sugars | 4.25g | 17% | |
| Dietary Fiber | 2.69g | 11% | |
| Protein | 3.39g | 7% | |
| Vitamin C | 14.6mg | 24% | |
| Iron | 2.1mg | 12% | |
| Calcium | 33.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 36.39 Kcal (152 kJ) | ||
| Calories from fat | 16.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.78g | 5% | |
|---|---|---|---|
| Sodium | 119.92mg | 10% | |
| Potassium | 210.08mg | 9% | |
| Total Carbs | 3.94g | 3% | |
| Sugars | 2.23g | 17% | |
| Dietary Fiber | 1.41g | 11% | |
| Protein | 1.78g | 7% | |
| Vitamin C | 7.7mg | 24% | |
| Iron | 1.1mg | 12% | |
| Calcium | 17.6mg | 3% | |
* 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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