Stir-fried Asparagus and Carrots
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1⁄3 cup low sodium chicken broth
- 2 teaspoons reduced sodium soy sauce
- 1 teaspoon cornstarch
- 1⁄2 teaspoon sugar
- 1 teaspoon vegetable oil
- 24 asparagus spears, cut into 1/2 inch diagonal pieces
- 1⁄2 cup carrot, thinly sliced
directions
- Combine broth, soy sauce, cornstarch and sugar in a small bowl, stirring until items are disolved making a broth.
- Heat oil, in a non-stick skillet, then add the asparagus pieces, cooking and stirring constantly, until bright green (about 2 minutes).
- Add the broth mixture and carrots, cooking and stirring constantly until sauce is thickened and asparagus tender (about 3 more minutes).
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Reviews
-
Asparagus & carrots are two vegetables I think just about everyone loves (certainly everyone in my family, and they are particularly appealing mixed in this soy-based sauce. I wish I was able to post pictures because this is a very beautiful dish with its vivid bright green and bright orange. What a treat that they're healthy and low-calorie, as well. This will become a regular at my dinner table!
RECIPE SUBMITTED BY
Trisha W
Fernandina Beach, FL
<p>I was born and raised in Tulsa, Oklahoma. Have lived from Arkansas to Memphis to Maine to Minnesota to Texas to CA and now Illinois since I have been married. I have 4 children (3 grown daughters and 1 grown son) and 11 grandsons. The oldest turned 12 in Aug.'14 and the youngest was born Oct. 5, 2014. I taught elementary school (both public and private) for 16 years, then worked for 6 years as a principal for a private Christian school. I am now a Dyslexia Testing Specialist and Tutor in private practice and I love my work. The cookbook I have used most during my 37 years of marriage is the Better Homes and Garden New Cook Book (red and white checkered.) I still get it out frequently and several of its recipes have become regulars in my house.</p>