Asparagus-Tomato Stir-Fry

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Asparagus-Tomato Stir-Fry

 

1 Tbsp. cold water

2 tsp. soy sauce (gf)

1 tsp. cornstarch

1/4 tsp. salt

1 lb. fresh asparagus spears

vegetable oil

4 green onions, sliced diagonally into 1 " pieces

1 1/2 cups fresh mushrooms, sliced

2 small tomatoes, cut into thin wedges

 

Combine first 4 ingredients in small bowl, stirring until blended. Set

aside. Snap off tough ends of asparagus. Remove scales from stalks with a

knife. Cut asparagus diagonally into 1 1/2-inch pieces. Set aside. Pour

oil around top of preheat wok, coating sides; heat at medium-high for 2

minutes. Add asparagus and green onions; stir-fry 3-4 minutes. Add

mushrooms; stir-fry 1 minutes. Add reserved cornstarch mixture to vegetable

mixture in wok; cook until thickened and bubbly. Add tomato, and cook until

just heated through. Serve immediately.