| 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
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