asparagus and tomato stir-fry
SERVES 4
¾ pound asparagus
1 tablespoon cooking oil
½ teaspoon fresh ginger, grated
½ cup green onions, bias sliced into 1-inch pieces
1½ cups button mushrooms, sliced
¼ cup chicken broth
2 teaspoons soy sauce
1 teaspoon cornstarch
2 small tomatoes, cut in wedges
Cut woody parts from asparagus, then bias slice into 1-inch pieces. Pour oil in wok or large frying pan, then heat over medium heat. Stir-fry ginger for 30 seconds, add asparagus and green onions and stir-fry for an additional 3 minutes. Add mushrooms and stir-fry 2 minutes more or until asparagus is tender. In a small bowl, combine broth, soy sauce and cornstarch. Push vegetables to outer edge of pan and add sauce in center of pan. Cook until thick and bubbly, stirring occasionally. Add tomatoes, then stir all vegetables, coating with sauce to heat through.
GAILE BOOMHOWER, BLUFFTON