Ingredients
- 12 skillet over hea asparagus
- 1 lb asparagus
- 1 1/2 c mushrooms
- 1/2 c water
- 1/2 c water
- 2 tb vegetable oil
- 1 tb water
- 1 tb cornstarch
- 1 t water
- 1/2 ts instant chicken boullion
- 1/8 ts pepper
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.
