Categories: Vegetables

Ingredients

• 1 lb. fresh asparagus
• 1 Tbsp. cold water
• 1 tsp. cornstarch
• 2 tsp. salt
• 1 Tbsp. cooking oil
• 4 green onions, bias sliced in 1-inch lengths
• 1 1/2 cup sliced fresh mushrooms
• 2 small tomatoes, cut in thin wedges
• Hot cooked rice

Directions

1. Snap off and discard woody base of asparagus. Bias slice the asparagus crosswise into 1 1/2-inch lengths and set aside. If asparagus spears are not slender and young, cut up pieces, cook uncovered in small amount of boiling salted water about 5 minutes; drain well. (Celery, green beans, broccoli, etc. may be used in place of asparagus.)

2. In a small bowl, blend water into cornstarch. Stir in soy sauce and salt; set aside. Stir fry asparagus and green onions in hot oil 4 minutes. use a long handled spoon to turn and lift the food with a folding motion. Add mushrooms; stir-fry 1 minute more.

3. Stir the soy mixture again. Push vegetables up the sides of the wok; add soy mixture to center of wok. Let mixture bubble slightly, then stir into vegetables. Cook and stir until mixture is thickened and bubbly. Add tomatoes and heat through. Serve at once with cooked rice.

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