Asparagus Tomato Stir Fry

• 3/4 lb asparagus spear
• 1/4 cup chicken broth
• 2 teaspoons soy sauce
• 1 teaspoon cornstarch
• 1 tablespoon cooking oil
• 1/2 teaspoon grated gingerroot
• 4 green onions, bias sliced into 1 inch lengths
• 1 1/2 cups fresh mushrooms, sliced
• 2 small tomatoes, cut into thin wedges (about 1 cup)

1. Snap off and discard woody bases from asparagus. Bias slice into 1 inch pieces.
2. For sauce, combine chicken broth, soy sauce and cornstarch; set aside.
3. Preheat a wok or large skillet over high heat; add oil.
4. Stir fry the gingerroot in hot oil for 30 seconds.
5. Add asparagus and green onions; stir fry for 3 minutes.
6. Add mushrooms; stir fry about 1 minute more until vegetables are crisp tender.
7. Push vegetables from center of wok; stir sauce; add to center of wok.
8. Cook and stir until thickened and bubbly.
9. Add tomatoes; heat through.
10. Serve at once. Serve with rice if desired.

spear, chicken broth, soy sauce, cornstarch, cooking oil, grated gingerroot, green onions, fresh mushrooms, tomatoes

Taken from www.food.com/recipe/asparagus-tomato-stir-fry-290391 (may not work)