| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Vegetables, Vegan | 6 | Servings |
INGREDIENTS
| 1 | tb | Cold Water |
| 2 | ts | Soy Sauce |
| 1 | ts | Cornstarch |
| 1/4 | ts | Salt |
| 1 | lb | Fresh Asparagus Spears |
| 1 | tb | Vegetable Oil |
| 4 | Green Onions; sliced diag. into 1" pieces | |
| 1 1/2 | c | Fresh Mushrooms; sliced |
| 2 | sm | Tomatoes; cut in thin wedges |
INSTRUCTIONS
LISA CRAWLEY TSPN00B Combine first 4 ingred. in sm. 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" pieces. Set aside. Pour oil around top of preheated wok, coating sides; heat at med. high for 2 min. Add asparagus and green onions; stir-fry 3-4 min. Add mushrooms; stir-fry 1 min. Add reserved cornstarch mixture to veg. mixture in wok; cook until thickened and bubbly. Add tomato, and cook just until heated. Serve immediately. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“JOY – Jesus first, Others next, You last forever!”