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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I adopted this recipe during the Great Recipe Adoption of Feb 2005. I haven't tried it out yet. But I shall be trying this recipe soon and once I do, I'll update it with my comments. Please feel free to do so and post your comments. Ingredients:
1 lb asparagus |
1/2 cup water |
1/2 teaspoon chicken bouillon powder |
1 tablespoon cornstarch |
1 tablespoon water, cold |
2 tablespoons vegetable oil |
1 1/2 cups mushrooms, fresh, sliced |
1/8 teaspoon black pepper, fresh ground |
Directions:
1. Cut asparagus into 1 pieces and steam lightly.
2. Mix 1/2 c water and the dry boullion; reserve.
3. Mix cornstarch and 1T water; reserve.
4. Heat oil in wok or 12 inch skillet over medium heat.
5. Add asparagus, mushrooms, salt & pepper.
6. Stir fry about 1 minute.
7. Stir in bouillion mixture and heat to boiling.
8. Stir in cornstarch mixture.
9. Cook and stir until thickened, about 10 seconds.
10. Serve as a side dish or entree.
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