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1 T asparagus
3/4 cup chicken broth or vegetable broth (reduced sodium)
2 T. soy sauce
3/4 lb. fresh asparagus, trimmed and cut into 2-inch pieces
1/2 medium green pepper, cut into julienned strips
1/4 cup sliced green onions
1 garlic clove, minced
1 T. canola oil
1 cup sliced fresh mushrooms
1 can water chestnuts, drained
In small bowl, combine cornstarch, broth and soy sauce until smooth and set aside.
In a large skillet or wok, stir-fry asparagus, peppers, and garlic in hot oil for 2 to 3 minutes. Add mushrooms and water chestnuts and stir-fry 1 to 2 minutes longer. Stir in broth mixture and bring to boil. Cook until thickened. Makes about three servings.
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