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Photo by: Bruce Nimmer
Mushrooms work well with just about any type of vegetable. This goes very well with fish recipes.
Rinse the mushrooms in cold water; drain. Remove and discard the stems. Cut the caps into 1-inch strips. Wash the asparagus thoroughly. Break off the tough ends of the asparagus as far down as the stalk snaps easily. In a small bowl, mix together the cornstarch and 2 teaspoons cold water.
Heat a wok over high heat. Add the vegetable oil and rotate the wok to coat the sides. Add the garlic, asparagus, and salt and stir-fry for 1 minute. Add the mushrooms and continue to stir-fry until mixed. Stir in the oyster sauce. Stir in the chicken broth and heat to boiling. Stir in the cornstarch mixture; cook and stir until thickened, about 30 seconds. Turn off the heat and remove the asparagus with tongs. Arrange the asparagus across a platter and top with the mushrooms.
This recipe would be great with any variety of mushrooms. You may also increase the amount. If the mushrooms are very large, be sure to cut them into smaller pieces.
Nutrients per serving (% daily value)
Nutritional information does not include Chicken Broth. For nutritional information on Chicken Broth, please follow the link above.
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