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

4, 3/4 cup servings

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


Asparagus Tomato Stir-Fry

Nutritional Analysis: 
70 calories
4 g fat
0.5 g saturated fat
0 mg cholesterol
210 mg sodium
7 g carbohydrate
2 g fiber
3 g sugar
3 g protein

Asparagus Tomato Stir Fry

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

March, 2016

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