Stir-Fried Asparagus and Mushrooms

• 13 cup water
• 1 teaspoon cornstarch
• 12 teaspoon instant chicken bouillon granules
• 14 teaspoon dried thyme, crushed
• 1 sun-dried tomato, finely snipped
• nonstick cooking spray (Or, you can use cooking oil if you want)
• 1 lb fresh asparagus, cleaned and cut into 1-inch pieces (approximately 3 cups)
• 1 12 cups fresh mushrooms, sliced (4 ounces)

1. In a small bown, stir together the water, cornstarch, chicken bouillon granules, thyme, and snipped dried tomato.
2. Set aside.
3. Spray a large skillet with nonstick cooking spray.
4. (or coat with cooking oil).
5. Preheat over medium heat.
6. Stir-fry asparagus in the hot skillet for 4 minutes.
7. Add the mushrooms; stir-fry for 1 1/2 minutes more.
8. Stir cornstarch mixture; add to the vegetables in the skillet.
9. Cook and stir until thickened and bubbly.
10. Cook and stir for 2 minutes more.
11. Serve immediately.
12. Makes approximately 4 servings.

water, cornstarch, thyme, tomato, nonstick cooking spray, fresh asparagus, fresh mushrooms

Taken from www.food.com/recipe/stir-fried-asparagus-and-mushrooms-87848 (may not work)