Stir-Fried Asparagus and Tomatoes |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is from the June, 1979 issue of Better Homes and Gardens. This can be served with rice, if desired. Ingredients:
1 tablespoon cold water |
1 teaspoon cornstarch |
2 teaspoons soy sauce |
1/4 teaspoon salt |
1 tablespoon cooking oil |
1 lb fresh asparagus, trimmed and diagonally sliced into 1 1/2 inch pieces |
4 green onions, cut diagonally into 1 inch pieces |
1 1/2 cups fresh mushrooms, sliced |
2 small tomatoes, cut into wedges |
Directions:
1. Blend water and cornstarch together in a small bowl.
2. Stir in soy sauce and salt and set aside.
3. Preheat wok or heavy skillet over high heat.
4. Add oil and heat about 1 minute.
5. Add asparagus and green onions and stir fry about 4 minutes.
6. Add mushrooms and stir-fry for 1 minute more.
7. Stir soy mixture.
8. Push vegetables to the side of the wok.
9. Pour soy mixture in center of wok.
10. Let bubble slightly, then stir in vegetables.
11. Cook and stir until mixture is bubbly.
12. Add tomatoes and cook until heated through.
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