Stir-Fried Asparagus & Tomatoes
Recipe: #18293
March 30, 2015
Categories: Side Dishes, Tomato, Asparagus, Mushrooms, Chinese, 5-Minute Prep, Sunday Dinner, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, more
"Adapted from the June, 1979 issue of Better Homes and Gardens. This can be served with rice, if desired."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (136.9 g)
- Calories 48.8
- Total Fat - 2.5 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 238.9 mg
- Total Carbohydrate - 5.7 g
- Dietary Fiber - 2.3 g
- Sugars - 2.9 g
- Protein - 2.5 g
- Calcium - 24.2 mg
- Iron - 1.8 mg
- Vitamin C - 8.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Blend water and cornstarch together in a small bowl. Stir in soy sauce and salt and set aside.
Step 2
Preheat wok or heavy skillet over high heat. Add oil and heat about 1 minute.
Step 3
Add asparagus and green onions and stir fry about 4 minutes.
Step 4
Add mushrooms and stir-fry for 1 minute more.
Step 5
Stir soy mixture.
Step 6
Push vegetables to the side of the wok. Pour soy mixture in center of wok. Let bubble slightly, then stir in vegetables. Cook and stir until mixture is bubbly.
Step 7
Add tomatoes and cook until heated through.
Tips
No special items needed.
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