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Stir-Fried Asparagus




Source of Recipe


Mai


List of Ingredients




1-pound asparagus
½ cup water
½ teaspoon chicken bouillon – instant
1-tablespoon cornstarch
1-tablespoon water – cold
2 tablespoons vegetable oil
1 ½ cups fresh mushroom – sliced
1/8-teaspoon fresh ground black pepper





Recipe



Cut asparagus into 1" pieces and steam lightly. Mix 1/2 c water and the dry bouillon; reserve. Mix cornstarch and 1T water; reserve. Heat oil in wok or 12 inch skillet over medium heat. Add asparagus, mushrooms, salt and pepper. Stir-fry about 1 minute. Stir in bouillon mixture and heat to boiling. Stir in cornstarch mixture. Cook and stir until thickened, about 10 seconds. Serve as a side dish or entrée.

Yields: 4 servings