| 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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