Yield: 6 Servings
|1 tablespoon||Cold Water|
|2 teaspoons||Soy Sauce|
|1 pounds||Fresh Asparagus Spears|
|1 tablespoon||Vegetable Oil|
|4 \N||Green Onions; sliced diag. into 1\" pieces|
|1½ cup||Fresh Mushrooms; sliced|
|2 smalls||Tomatoes; cut in thin wedges|
LISA CRAWLEY TSPN00B
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 1½" 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.