| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Thai | Side dish, Thai, Vegetables | 6 | Servings |
INGREDIENTS
| 1/2 | lb | Asaparagus |
| 1 | Vegetable bouillon cube | |
| 1 | T | Cornstarch |
| 4 | T | Vegetable oil |
| 1 | T | Garlic, chopped |
| 6 | Fresh shiitake mushrooms | |
| stems removed & sliced | ||
| 2 | Green onions, chopped | |
| 1 1/2 | T | Vegetarian oyster sauce |
| Pepper |
INSTRUCTIONS
Clean the asparagus & trim. Parboil for 2 to 3 minutes. Dissolve the bouillon cube in 1/2 c water then add the cornstarch & stir to dissolve. Heat the oil in a wok over medium-high heat almost to the smoking point. Add the garlic & brown it. Add the asparagus, mushrooms & onions all at once. Immediately add the oyster sauce & dissolved bouillon cube. Stir-fry for 3 minutes. Turn into a serving dish & garnish with pepper.
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Nutrition (calculated from recipe ingredients)
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Calories: 106
Calories From Fat: 83
Total Fat: 9.4g
Cholesterol: 0mg
Sodium: 1.9mg
Potassium: 96.8mg
Carbohydrates: 5.9g
Fiber: <1g
Sugar: <1g
Protein: <1g