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CATEGORY CUISINE TAG YIELD
Vegetables, Meats Vegetables, Low-cal 4 Servings

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

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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