350 gr asparagus 120 ml water 1 gr instant chicken boullion 8 gr cornstarch 16 ml water 30 ml vegetable oil 130 gr mushrooms 1 gr pepper 120 ml water 5 ml water 12 skillet over hea asparagus
Instructions
mushrooms, salt & pepper. Stir fry about 1 minute. Stir in bouillion mixture and heat to boiling. Stir in cornstarch mixture. Cook and stir until thickened, about 10 seconds. Serve as a side dish or entree. 90 calories per serving.