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Asparagus Tomato Stir-Fry
| 1 pound | Ontario asparagus, cut into 1-inch diagonal pieces |
| 1 tbsp | cold water |
| 1 tsp | cornstarch |
| 2 tsp | soy sauce |
| 1/4 tsp | salt |
| 1 tbsp | cooking oil |
| 4 | green onions, cut into 1-inch diagonal slices |
| 1 cup | sliced fresh mushrooms |
| 1 | medium tomato, cut into thin wedges |
| hot cooked rice |
In a small mixing bowl mix water, cornstarch, salt and soy sauce. Set aside. Preheat a heavy skillet or Chinese wok and add cooking oil. Heat about one minute longer. Stir fry asparagus and green onions about 4 minutes. Add mushrooms; stir fry about a minute. Stir soy sauce mixture, push vegetables to side of skillet and pour soy sauce mixture into the center of the pan. Let mixture bubble slightly, then stir vegetables to combine with the sauce. Cook and stir until mixture is thickened. Add tomatoes and heat through. Serve at once with cooked rice.
Yield: Serves 6