Servings: 4
1 lb Asparagus
1/2 cup Water
1/2 teaspoon Instant chicken boullion
1 tablespoon Cornstarch
1 tablespoon Water, cold
2 tablespoons Vegetable oil
1-1/2 cup Mushrooms, fresh, sliced
1/8 teaspoon Pepper, fresh ground black
Cut asparagus into 1″ pieces and steam lightly. Mix 1/2 cup water and the dry boullion; reserve. Mix cornstarch and 1 tablespoon water; reserve. Heat oil in
wok or 12 inch skillet over medium heat. Add asparagus, mushrooms, salt and pepper. Stir fry about 1 minute. Stir in bouillon mixture and heat to boiling. Stir in cornstarch mixture. Cook and stir until thickened, about 10 seconds. Serve as a side dish or entree.
90 calories per serving.