| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Vegan, Vegetables | 6 | Servings |
INGREDIENTS
| 1 | T | Cold Water |
| 2 | t | Soy Sauce |
| 1 | t | Cornstarch |
| 1/4 | t | Salt |
| 1 | lb | Fresh Asparagus Spears |
| 1 | T | Vegetable Oil |
| 4 | Green Onions, sliced diag. | |
| into 1" pieces | ||
| 1 1/2 | c | Fresh Mushrooms, sliced |
| 2 | Tomatoes, cut in thin wedges |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 43
Calories From Fat: 23
Total Fat: 2.6g
Cholesterol: 0mg
Sodium: 410.5mg
Potassium: 240.3mg
Carbohydrates: 4.1g
Fiber: 1.2g
Sugar: 1g
Protein: 2.2g