Prep 10 mins
Cook 10 mins
Great veggie dish!
- 1 lb asparagus, trimmed
- 4 green onions, sliced in 1/2-inch pieces
- 1⁄2 lb mushroom, sliced
- 2 small tomatoes, each cut into 8 wedges
- 1 tablespoon cold water
- 1 teaspoon cornstarch
- 2 teaspoons soy sauce
- 1 tablespoon oil
- Cut asparagus at an angle into 1" pieces.
- Saute asparagus and green onion in oil for 4 minutes.
- Add mushrooms and cook 1 minute longer.
- Mix water, corn starch and soy sauce.
- Stir into asparagus until thick.
- Add tomatoes and toss.
Nice and light! I wasn't sure what to expect. I guess I was thinking it would be Asian inspired, even though the only Asian ingredient was the soy sauce and not much at that. This dish really lets the flavors of the veggies shine. I needed to add salt and would add some while cooking next time and maybe more onion. Thanks for sharing this simple tasty recipe.
We LOVED this recipe! Everything about it was good. I did add some green snap beans and toasted sesame seeds to it during the sauteing.. I also had to cook the asparagus a little longer than specified to get it to the tenderness we like it. I served it over brown rice. I have 3 boys....two of which are fairly picky eaters. One doesn't like asparagus and the other doesn't like mushrooms. They BOTH ate this. We all especially loved the flavor of the tomatoes.
Unlike the other reviewers I thought the tomatoes were the best part! I liked the different texture and sweetness it brought. I didn't find 4 minutes anywhere near long enough to cook the asparagus, even to tender crisp, so cooked it a bit longer. Next time I would add a clove or so of fresh miced garlic for more flavour. All and all an easy enjoyable side veggie.