Stir-Fried Asparagus & Tomatoes Recipe
Adapted from the June, 1979 issue of Better Homes and Gardens. This can be served with rice, if desired.
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Cooking tools:
- Wok
- Skillet
- Stove
- Mixing bowl
- Spatula
- Cutting board
- Chef's knife
Ingredients
- 1 tablespoon cold water
- 1 teaspoon cornstarch
- 2 teaspoons soy sauce
- 1/4 teaspoon salt
- 1 tablespoon oil (cooking oil)
- 1 pound fresh asparagus (trimmed and diagonally sliced into 1 1/2 inch pieces)
- 4 green onions, cut diagonally into 1 inch pieces
- 1 1/2 cups mushrooms (fresh sliced)
- 2 small (6 ounces) tomatoes (cut into wedges)
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