Asparagus and Mushrooms Stir-Fry
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pound |
asparagus spears -- sliced |
|
8 |
ounces |
mushroom caps -- crimini -- sliced |
|
1 |
whole |
shallot -- minced |
|
1 |
clove |
garlic -- minced |
|
1 |
tablespoon |
ginger root -- minced |
|
2 |
tablespoons |
low sodium soy sauce |
|
1 |
tablespoon |
sherry |
|
1 |
tablespoon |
five-spice powder |
|
1 |
tablespoon |
plum sauce |
|
1 |
tablespoon |
vegetable oil |
| Heat wok or large frying pan to high. Add oil. Add shallots, garlic and ginger. Stir fry 30 seconds. Add asparagus and mushrooms and stir fry 2 minutes. Push vegetables to the side. Add soy sauce, sherry, five-spice and plum sauce. Heat to boiling. Coat vegetables with sauce and serve. Makes 6 servings. |
| Per Serving: 52 Calories; 3g Fat (42.0% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 214mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 1/2 Fat. |