Asparagus Tomato Stir-Fry

• 2 teaspoons cornstarch
• 1/4 cup chicken or vegetable broth
• 4 teaspoons reduced-sodium soy sauce
• 2 teaspoons minced fresh gingerroot, divided
• 1 teaspoon canola oil
• 3/4 pound fresh asparagus, cut into 1-inch pieces
• 4 green onions, cut into 1-inch pieces
• 1-1/2 cups sliced fresh mushrooms
• 2 small plum tomatoes, cut into thin wedges
• 1 teaspoon sesame oil

1. In a small bowl, combine the cornstarch, broth, soy sauce and 1/2 teaspoon ginger until blended; set aside. In a nonstick skillet or wok, stir-fry the remaining ginger in canola oil for 30 seconds. Add asparagus and onions; stir-fry for 3 minutes. Add mushrooms; stir-fry for 1 minute.
2. Stir cornstarch mixture and add to skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat. Add tomatoes and sesame oil; cook 1 minute longer.

cornstarch, chicken, soy sauce, fresh gingerroot, canola oil, fresh asparagus, green onions, mushrooms, tomatoes, sesame oil

Taken from www.tasteofhome.com/recipes/asparagus-tomato-stir-fry/ (may not work)