Asparagus Tomato Stir-Fry

SUBMITTED BY: Elizabeth MacAulay

"The recipe for this pretty medley comes from Elizabeth MacAulay in Charlottetown, Prince Edward Island. 'Last spring, when asparagus was in the stores, my sister found this recipe, tried it and thought I might like it, too,' she notes. 'This fast-to-fix side dish is perfect after a busy day at work.'"

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PREP TIME	5 Min
COOK TIME	10 Min
READY IN	15 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 teaspoons cornstarch
1/4 cup chicken broth
4 teaspoons reduced-sodium soy sauce
2 teaspoons minced fresh gingerroot, divided
1 teaspoon canola oil
3/4 pound fresh asparagus, cut into 1-inch pieces
4 green onions cut into 1-inch pieces
1 1/2 cups sliced fresh mushrooms
2 small plum tomatoes, cut into thin wedges
1 teaspoon sesame oil

DIRECTIONS

In a small bowl, combine the cornstarch, broth, soy sauce and 1/2 teaspoon ginger until blended; set aside. In a nonstick skillet or wok, stir-fry the remaining ginger in canola oil for 30 seconds. Add asparagus and onions; stir-fry for 3 minutes. Add mushrooms; stir-fry for 1 minute.
Stir cornstarch mixture and add to skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat. Add tomatoes and sesame oil; cook 1 minute longer.

FOOTNOTE

Nutritional Analysis: One serving (3/4 cup) equals 68 calories, 3 g fat (trace saturated fat), 0 cholesterol, 268 mg sodium, 9 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.