Name: Asparagus Tomato Stir-Fry
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: 2 teaspoons cornstarch -; 1/4 cup chicken or vegetable broth -; 4 teaspoons reduced-sodium soy sauce -; 2 teaspoons minced fresh gingerroot, divided -; 1 teaspoon canola oil -; 3/4 pound fresh asparagus, cut into 1-inch pieces -; 4 green onions, cut into 1-inch pieces -; 1-1/2 cups sliced fresh mushrooms -; 2 small plum tomatoes, cut into thin wedges -; 1 teaspoon sesame oil -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Asparagus Tomato Stir-Fry

1. 2 teaspoons cornstarch -

2. 1/4 cup chicken or vegetable broth -

3. 4 teaspoons reduced-sodium soy sauce -

4. 2 teaspoons minced fresh gingerroot, divided -

5. 1 teaspoon canola oil -

6. 3/4 pound fresh asparagus, cut into 1-inch pieces -

7. 4 green onions, cut into 1-inch pieces -

8. 1-1/2 cups sliced fresh mushrooms -

9. 2 small plum tomatoes, cut into thin wedges -

10. 1 teaspoon sesame oil -

How to cook deliciously - Asparagus Tomato Stir-Fry

1. Stage

In a small bowl, combine the cornstarch, broth, soy sauce and 1/2 teaspoon ginger until blended; set aside. In a nonstick skillet or wok, stir-fry the remaining ginger in canola oil for 30 seconds. Add asparagus and onions; stir-fry for 3 minutes. Add mushrooms; stir-fry for 1 minute.

2. Stage

Stir cornstarch mixture and add to skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat. Add tomatoes and sesame oil; cook 1 minute longer.