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Directions: 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.
| Ingredients:
3/4 Pound(s) Asparagus
2 Tablespoon(s) Oil
4 medium Mushrooms; sliced
1 Bunch(s) Green onions; sliced, white
1 Cl Garlic; minced or pressed
1/2 medium Green pepper; slivered
8 Ounce(s) Waterchestnuts; drained
3/4 Cup(s) Unsalted butter
1 Tablespoon(s) Cornstarch
2 Tablespoon(s) Water or vegetable stock |
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