Stir-fried asparagus and mushrooms with corn
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Cob of corn | |
| ½ | cup | Water |
| 16 | smalls | To medium asparagus spears; abou, up to 20 |
| 150 | grams | Baby mushrooms; (about 6 oz) |
| 1 | tablespoon | Oil |
| 1 | Thin slice ginger | |
| 1 | Clove garlic | |
| 2 | teaspoons | Soy sauce |
Directions
Using a short, sharp knife remove corn kernels from cob. Place kernels in a saucepan with ½ cup water and cook for 3 minutes.
Peel larger asparagus spears (small ones need no trimming) starting from just under the head and descending to the base.
Regardless of their size, you need to snap off the tough part at the base of the stem. Cut asparagus diagonally into 5 cm (2 in) slices and cut thick pieces in two lengthwise.
Wash mushrooms.
Brush a wok with oil and add slice of ginger and garlic clove. When hot, stir-fry asparagus for about 30 seconds before adding mushrooms to stir-fry on high heat for 1 minute. Add corn and its cooking liquid, stir, cover and cook until asparagus spears are tender.
Remove ginger and garlic and stir in soy sauce just before serving.
Converted by MC_Buster.
Per serving: 38 Calories (kcal); 3g Total Fat; (81% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 173mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.