Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Cold Water |
| 2 teaspoons | Soy Sauce |
| 1 teaspoon | Cornstarch |
| ¼ teaspoon | Salt |
| 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.