• ¾ pound fresh asparagus
  • 1 tablespoon lite soy sauce
  • ½ teaspoon ground ginger
  • 1 clove garlic, minced
  • ¼ teaspoon black pepper
  • 1 teaspoon cornstarch
  • 4 green onions
  • 2 Roma tomatoes
  • 1 ½ cups fresh mushroom
  • 1 tablespoon olive oil


Trim asparagus and cut into 1-inch pieces.  Combine soy sauce, ginger, garlic, pepper and cornstarch in a small bowl to make sauce.  Chop green onions and tomatoes into ½ inch pieces. 

Slice mushrooms.  Pour oil into a wok or large skillet and preheat over medium-high heat.  Add asparagus and green onions and then stir fry for 4 minutes.  Add mushrooms and stir fry and additional minute or until asparagus is tender crisp.  Push vegetables to the outer side of the wok.  Add sauce in center, cook until thick and bubbly.  Add tomatoes.  Stir well and heat through. 

Makes 4, ¾ cup servings.

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