1 lb asparagus 1/2 c water 1/2 ts instant chicken boullion 1 tb cornstarch 1 tb water 2 tb vegetable oil 1 1/2 c mushrooms 1/8 ts pepper 1/2 c water 1 t 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.