Asparagus Tomato Sitr-fry Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
LISA CRAWLEY TSPN00B
1 tbsp: Cold Water,
2 tsp: Soy Sauce,
1 tsp: Cornstarch,
1/4 tsp: Salt,
1 lbs: Fresh Asparagus Spears,
1 tbsp: Vegetable Oil,
4: Green Onions, sliced diag. into 1" pieces
1 1/2 cup: Fresh Mushrooms, sliced
2 small: Tomatoes, cut in thin wedges
Directions:
Combine first 4 ingred. in sm. bowl, stirring until blended. Set
aside. Snap off tough ends of asparagus. Remove scales from stalks
with a knife. Cut asparagus diagonally into 1 1/2" pieces. Set aside.
Pour oil around top of preheated wok, coating sides; heat at med.
high for 2 min. Add asparagus and green onions; stir-fry 3-4 min. Add
mushrooms; stir-fry 1 min. Add reserved cornstarch mixture to veg.
mixture in wok; cook until thickened and bubbly. Add tomato, and
cook just until heated. Serve immediately.
Source from luhu.jp
aside. Snap off tough ends of asparagus. Remove scales from stalks
with a knife. Cut asparagus diagonally into 1 1/2" pieces. Set aside.
Pour oil around top of preheated wok, coating sides; heat at med.
high for 2 min. Add asparagus and green onions; stir-fry 3-4 min. Add
mushrooms; stir-fry 1 min. Add reserved cornstarch mixture to veg.
mixture in wok; cook until thickened and bubbly. Add tomato, and
cook just until heated. Serve immediately.
Source from luhu.jp