Guest guest Posted March 27, 2001 Report Share Posted March 27, 2001 Asparagus-Tomato Stir-Fry Source: Lisa Crawley 1 Tbsp. cold water 2 tsp. soy sauce 1 tsp. cornstarch 1/4 tsp. salt 1 lb. fresh asparagus spears vegetable oil 4 green onions, cliced 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. > Quote Link to comment Share on other sites More sharing options...
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