| 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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