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Ingredients: 1 Pound(s) Asparagus 1/2 Cup(s) Instant chicken boullion 1 Tablespoon(s) Cornstarch 1 Tablespoon(s) Water, cold 2 Tablespoon(s) White wine 1 1/2 Cup(s) Mushrooms, fresh, sliced 1/8 Teaspoon(s) Pepper, fresh ground blk Directions: Cut asparagus into 1" pieces and steam lightly. Mix 1/2 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.
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