| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Asparagus |
| 2 |
tb |
Oil |
| 4 |
md |
Mushrooms; sliced |
| 1 |
bn |
Green onions; sliced, white |
| 1 |
|
Cl Garlic; minced or pressed |
| 1/2 |
md |
Green pepper; slivered |
| 8 |
oz |
Waterchestnuts; drained |
| 3/4 |
c |
Chicken broth |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Soy sauce |
|
3 |
minutes. |
INSTRUCTIONS
Recipe by: My Great Recipes Preparation Time: 0:20
Trim asparagus and cut diagonally into thin slices.
Heat oil in large skillet or wok over medium-high heat. Add mushrooms
and cook, stirring, until lightly browned.
Add asparagus, green onions, garlic and greep pepper. Stir-fry for 2 to
Add water chestnuts and stir-fry 1 to 2 minutes.
Blend broth, cornstarch adn soy sauce. Stir into mixture. Cook,
stirring, until thickened. Reduce heat. Cover and simmer 2 to 3 minutes or
until vegetables are of desired doneness.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“With Jesus, you can do it”