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Asparagus tomato sitr-fry
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| Artist: |
_ |
| Categories: |
Asian, Asparagus, Chinese, Ethnic, Tomatoes, Vegetables, Vegetarian |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| tbsp | Cold Water | | 2
| tsp | Soy Sauce | | 1
| tsp | Cornstarch | | 1/4
| tsp | Salt | | 1
| lbs | Fresh Asparagus Spears | | 1
| tbsp | Vegetable Oil | | 4
| | Green Onions, sliced diag. | | | -into 1" pieces | | 1 1/2
| cup | Fresh Mushrooms, sliced | | 2
| small | Tomatoes, cut in thin wedges |
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Procedures:
| 1 | Combine first 4 ingred. in sm. | | 2 | Bowl, stirring until blended. | | 3 | Set aside. | | 4 | Snap off tough ends of asparagus. | | 5 | Remove scales from stalks with a knife. | | 6 | Cut asparagus diagonally into 1 ? pieces. | | 7 | Set aside. | | 8 | 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. | | 9 | Mixture in wok; cook until thickened and bubbly. | | 10 | Add tomato, and cook just until heated. | | 11 | Serve immediately |
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