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

INGREDIENTS

1 lb Asparagus
1/2 c Water
1/2 t Instant chicken boullion
1 T Cornstarch
1 T Water, cold
2 T Vegetable oil
1 1/2 c Mushrooms, fresh sliced
1/8 t 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

A Message from our Provider:

“WARNING: Exposure to the Son may prevent burning.”

Nutrition (calculated from recipe ingredients)
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Calories: 92
Calories From Fat: 64
Total Fat: 7.3g
Cholesterol: 0mg
Sodium: 324.4mg
Potassium: 278.9mg
Carbohydrates: 5.5g
Fiber: 1.4g
Sugar: <1g
Protein: 2.9g


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