- 1 lb. asparagus
- 1 1/2 s mushrooms, freshly sliced
- 2 teaspoons vegetable oil
- 1 teaspoon cornstarch
- 1/2 teaspoon instant chicken boullion
- pinch salt.
- pinch freshly ground black pepper.
- 1/2 + 1 teaspoon water
Cut the asparagus spears into one-inch pieces and steam them lightly. Mix half cup water with the dry boullion; reserve. Mix the cornstarch and one teaspoon of water; reserve. Heat oil in a wok or large frying pan over medium heat. Add the asparagus, mushrooms, salt and pepper; stir fry for about 1 minute. Stir in the bouillon mixture and heat to boiling. Stir in the cornstarch mixture. Cook and stir until thickened (about 15 seconds). Serve as desired.
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