Guest guest Posted August 14, 2004 Report Share Posted August 14, 2004 Chinese Asparagus Serves 4 (1/2 cup) 1 lb asparagus spears 1/2 cup low-sodium chicken broth 2 tbsp lite soy sauce 1 tbsp rice vinegar 2 tsp cornstarch 1 tbsp water 1 tbsp canola oil 2 tsp grated ginger 1 scallion, minced Trim the tough ends off the asparagus. Cut stalks diagonally into 2-inch pieces. In a small bowl, combine broth, soy sauce, and rice vinegar. In a measuring cup, combine cornstarch and water. Set aside. Heat oil in a wok or skillet. Add ginger and scallions and stir-fry for 30 seconds. Add asparagus and stir-fry for a few seconds more. Add broth mixture and bring to a boil. Cover and simmer for 3 to 5 minutes until asparagus is tender. Add cornstarch mixture and cook until thickened. Serve. Exchanges: Vegetable 1;Fat 1 Calories 60;Fat 4g;Chol 0mg;Sodium 313mg;Carbs 5g;Fiber 2g;Protein 2g Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 15, 2004 Report Share Posted August 15, 2004 I have had this before it is great, easy to make, and good for you. Thanks for the recipes. Beth > > Chinese Asparagus > Serves 4 (1/2 cup) > > 1 lb asparagus spears > 1/2 cup low-sodium chicken broth > 2 tbsp lite soy sauce > 1 tbsp rice vinegar > 2 tsp cornstarch > 1 tbsp water > 1 tbsp canola oil > 2 tsp grated ginger > 1 scallion, minced Quote Link to comment Share on other sites More sharing options...
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