Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Asparagus |
| ½ cup | Water |
| ½ teaspoon | Instant chicken boullion |
| 1 tablespoon | Cornstarch |
| 1 tablespoon | Water, cold |
| 2 tablespoons | Vegetable oil |
| 1½ cup | Mushrooms, fresh, sliced |
| ⅛ teaspoon | Pepper, fresh ground blk |
Cut asparagus into 1" pieces and steam lightly. Mix ½ c water and the dry boullion; reserve. Mix cornstarch and 1T water; reserve. Heat oil in wok or 12 inch skillet over medium heat. Add asparagus, mushrooms, salt & pepper.
Stir fry about 1 minute. Stir in bouillion 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini