Ingredients
1 lb Asparagus
1/2 c Water
1/2 ts Instant chicken boullion
1 tb Cornstarch
1 tb Water, cold
2 tb Vegetable oil
1 1/2 c Mushrooms, fresh, sliced
1/8 ts Pepper, fresh ground blk
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Cut asparagus into 1" pieces and steam
lightly. Mix 1/2 c water and the dry
boullion; reserve. Mix cornstarch and 1T water; reserve. Heat
oil in wok or
12 inch skillet over medium heat. Add asparagus, mushrooms,
salt & pepper.
Stir fry about 1 minute. Stir in bouillion mixture and heat
to boiling.
Stir in cornstarch mixture. Cook and stir until thickened, about
10
seconds. Serve as a side dish or entree. 90 calories per serving.
Makes 4 servings.
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