INGREDIENTS

INSTRUCTIONS

Using a short, sharp knife remove corn kernels from cob. Place  kernels
in a saucepan with 1/2 cup water and cook for 3 minutes.  Peel larger
asparagus spears (small ones need no trimming) starting  from just
under the head and descending to the base.  Regardless of their size,
you need to snap off the tough part at the  base of the stem. Cut
asparagus diagonally into 5 cm (2 in) slices  and cut thick pieces in
two lengthwise.  Wash mushrooms.  Brush a wok with oil and add slice of
ginger and garlic clove. When  hot, stir-fry asparagus for about 30
seconds before adding mushrooms  to stir-fry on high heat for 1 minute.
Add corn and its cooking  liquid, stir, cover and cook until asparagus
spears are tender.  Remove ginger and garlic and stir in soy sauce just
before serving.  Converted by MC_Buster.  Per serving: 38 Calories
(kcal); 3g Total Fat; (81% calories from  fat); trace Protein; 1g
Carbohydrate; 0mg Cholesterol; 173mg Sodium  Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;  1/2 Fat; 0 Other
Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 90
Calories From Fat: 35
Total Fat: 4g
Cholesterol: 0mg
Sodium: 263.3mg
Potassium: 173.5mg
Carbohydrates: 13.8g
Fiber: 1.7g
Sugar: 2.2g
Protein: 2g