Asparagus Tomato Stir-Fry

Ingredients:

3/4 pound fresh asparagus

1/4 cup chicken or vegetable broth

1 tablespoon light soy sauce

1/2 teaspoon ground ginger

1 clove garlic, minced

1/4 teaspoon black pepper

1 teaspoon cornstarch

4 green onions

2 roma tomatoes

1 1/2 cups fresh mushrooms

1 tablespoon olive oil

Yield:

4, 3/4 cup servings

Directions:

Trim asparagus and cut into 1 inch pieces.
Combine broth, soy sauce, ginger, garlic, pepper and cornstarch in a small bowl to make sauce.
Chop green onions and tomatoes into 1/2 inch pieces. Slice mushrooms.
Pour oil into a wok or large skillet and preheat over medium-high heat.
Add asparagus and green onions; stir-fry 4 minutes.
Add mushrooms; stir-fry 1 additional minute or until asparagus is tender-crisp.
Push vegetables to the outer sides of the wok. Add sauce in center, cook unitll thick and bubbly. Add tomatoes.
Stir well and heat through.