Asparagus Tomato Stir Fry |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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There is nothing like fresh asparagus and I am extremely spoiled because my parents grow it on their farm! Ingredients:
3/4 lb asparagus spear |
1/4 cup chicken broth |
2 teaspoons soy sauce |
1 teaspoon cornstarch |
1 tablespoon cooking oil |
1/2 teaspoon grated gingerroot |
4 green onions, bias sliced into 1 inch lengths |
1 1/2 cups fresh mushrooms, sliced |
2 small tomatoes, cut into thin wedges (about 1 cup) |
Directions:
1. Snap off and discard woody bases from asparagus. Bias slice into 1 inch pieces.
2. For sauce, combine chicken broth, soy sauce and cornstarch; set aside.
3. Preheat a wok or large skillet over high heat; add oil.
4. Stir fry the gingerroot in hot oil for 30 seconds.
5. Add asparagus and green onions; stir fry for 3 minutes.
6. Add mushrooms; stir fry about 1 minute more until vegetables are crisp tender.
7. Push vegetables from center of wok; stir sauce; add to center of wok.
8. Cook and stir until thickened and bubbly.
9. Add tomatoes; heat through.
10. Serve at once. Serve with rice if desired.
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