Stir-Fried Asparagus and Mushrooms |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I have been going through some of my old cookbooks, and have bookmarked all the ones that look good. To organize them, I decided to post them! (and then make any changes to the recipes once I have tried them) So, I haven't tried this yet, but I will soon! This is a side dish recipe to serve 4 people. It is seasoned with dried thyme, but it says that dill or basil would be great as well! Plus, it can be prepared in 15 minutes! Ingredients:
1/3 cup water |
1 teaspoon cornstarch |
1/2 teaspoon instant chicken bouillon granules |
1/4 teaspoon dried thyme, crushed |
1 sun-dried tomato, finely snipped |
nonstick cooking spray (or, you can use cooking oil if you want) |
1 lb fresh asparagus, cleaned and cut into 1-inch pieces (approximately 3 cups) |
1 1/2 cups fresh mushrooms, sliced (4 ounces) |
Directions:
1. In a small bown, stir together the water, cornstarch, chicken bouillon granules, thyme, and snipped dried tomato.
2. Set aside.
3. Spray a large skillet with nonstick cooking spray.
4. (or coat with cooking oil).
5. Preheat over medium heat.
6. Stir-fry asparagus in the hot skillet for 4 minutes.
7. Add the mushrooms; stir-fry for 1 1/2 minutes more.
8. Stir cornstarch mixture; add to the vegetables in the skillet.
9. Cook and stir until thickened and bubbly.
10. Cook and stir for 2 minutes more.
11. Serve immediately.
12. Makes approximately 4 servings.
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