| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Thai |
Side dish, Thai, Vegetables |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Asaparagus |
| 1 |
|
Vegetable bouillon cube |
| 1 |
tb |
Cornstarch |
| 4 |
tb |
Vegetable oil |
| 1 |
tb |
Garlic, chopped |
| 6 |
|
Fresh shiitake mushrooms, stems removed & sliced |
| 2 |
|
Green onions, chopped |
| 1 1/2 |
tb |
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.
A Message from our Provider:
“You’ve never cried alone. Jesus is always there”