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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 3 |
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This sauce dish, with crisp-tender asparagus and crunchy water chestnuts, can be served as a meatless entree or side. Rochelle Higgins of Woodbridge, Virginia shared the recipe. Ingredients:
1 tablespoon cornstarch |
3/4 cup reduced-sodium chicken broth or vegetable broth |
2 tablespoons reduced-sodium soy sauce |
3/4 pound fresh asparagus, trimmed and cut into 2-inch pieces |
1/2 medium green pepper, cut into julienned strips |
1/4 cup sliced green onions |
1 garlic clove, minced |
1 tablespoon canola oil |
1 cup sliced fresh mushrooms |
1 can (8 ounces) water chestnuts, drained |
Directions:
1. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large nonstick skillet or wok, stir-fry the asparagus, green pepper, onions and garlic in hot oil for 2-3 minutes. Add the mushrooms; stir-fry for 1-2 minutes. Add water chestnuts; stir-fry 1-2 minutes longer. Stir broth mixture; add to the vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 3 servings.
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