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1 pound asparagus 1/2 cup water 1/2 teaspoon instant chicken bouillon 1 tablespoon cornstarch 1 tablespoon cold water 2 tablespoons vegetable oil 1-1/2 cups fresh mushrooms, sliced 1/8 teaspoon fresh ground black pepper Cut asparagus into 1" pieces and steam lightly. Mix 1/2 cup water and the dry bouillon; reserve. Mix cornstarch and 1 tablespoon 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. Recipe Information
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