Asparagus-Tomato Stir-Fry

• 3/4 lb. asparagus spears or 1 (10 oz.) pkg. frozen
• 1/4 c. chicken broth
• 2 tsp. soy sauce
• 1 tsp. cornstarch
• 1 Tbsp. olive oil
• 1/2 tsp. grated ginger root
• 4 green onions, bias sliced into 1-inch lengths
• 1 1/2 c. sliced fresh mushrooms
• 2 tomatoes, cut into thin wedges (1 c.)

1. Snap off and discard woody bases from fresh asparagus.
2. If desired, scrape off scales.
3. Bias-slice into 1-inch pieces. Combine broth, soy sauce and cornstarch.
4. Set aside.
5. Preheat a wok or large skillet over high heat; add oil.
6. Stir-fry ginger root in hot oil for 30 seconds.
7. Add asparagus and green onion; stir-fry for 3 minutes.
8. Add mushrooms; stir-fry for 3 minutes.
9. Add mushrooms; stir-fry 1 minute or until vegetables are crisp-tender. Push from center; stir sauce.
10. Add to center of wok.
11. Cook and stir until bubbly.
12. Add tomatoes; heat through.
13. Serves 4.

frozen, chicken broth, soy sauce, cornstarch, olive oil, grated ginger root, green onions, mushrooms, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1024692 (may not work)