Asparagus Tomato Stir Fry - cooking recipe

Ingredients

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)

Preparation

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