Vegan: Asparagus-Tomato Stir-Fry

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* Exported from MasterCook *

 

Asparagus-Tomato Stir-Fry

 

Recipe By :Lisa Crawley

Serving Size : 6 Preparation Time :0:00

Categories : Vegetable Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon cold water

2 teaspoons soy sauce

1 teaspoon cornstarch

1/4 teaspoon salt

1 pound fresh asparagus spears

vegetable oil

4 green onions, sliced diagonally into 1 "

pieces

1 1/2 cups fresh mushrooms, sliced

2 small tomatoes, cut in 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.

 

 

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Per Serving (excluding unknown items): 3 Calories; trace Fat (0.6% calories from

fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

203mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0