From the kitchen of Dawn Timmers
1 Tblsp. cornstarch
¾ cup vegetable broth (or chicken broth)
2 Tblsp. soy sauce
1 Tblsp. Canola oil
¾ lb. fresh asparagus, trimmed and cut into 2” pieces
½ med. green pepper, cut into thin strips
¼ cup sliced green onions
2 tsp. fresh garlic, minced
1 cup sliced fresh mushrooms
1 8 oz. can sliced water chestnuts, drained
In a small bowl, combine cornstarch, broth and soy sauce, set aside.
In a large non-stick wok or skillet, stir-fry the asparagus, onion, pepper and garlic in hot oil for 2-3 minutes.
Add mushrooms, stir-fry 1-2 minutes.
Add water chestnuts and stir fry 1-2 minutes longer.
Stir in broth mixture and bring to boil. Cook and stir until thickened.
Makes 4, 1 cup servings.
Great vegetarian meal or side dish.
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