Yield: 4 Servings
|½ teaspoon||Instant chicken boullion|
|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