Yield: 4 Servings
Measure | Ingredient |
---|---|
¾ pounds | Asparagus |
2 tablespoons | Oil |
4 mediums | Mushrooms; sliced |
1 bunch | Green onions; sliced, white |
1 \N | Cl Garlic; minced or pressed |
½ medium | Green pepper; slivered |
8 ounces | Waterchestnuts; drained |
¾ cup | Chicken broth |
1 tablespoon | Cornstarch |
2 tablespoons | Soy sauce |
Recipe by: My Great Recipes Preparation Time: 0:20 Trim asparagus and cut diagonally into thin slices.
Heat oil in large skillet or wok over medium-high heat. Add mushrooms and cook, stirring, until lightly browned.
Add asparagus, green onions, garlic and greep pepper. Stir-fry for 2 to 3 minutes.
Add water chestnuts and stir-fry 1 to 2 minutes.
Blend broth, cornstarch adn soy sauce. Stir into mixture. Cook, stirring, until thickened. Reduce heat. Cover and simmer 2 to 3 minutes or until vegetables are of desired doneness.