Asparagus-Tomato Stir-Fry - cooking recipe

Ingredients

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.)

Preparation

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