Ingredients
- 12 skillet over hea asparagus
- 350 gr asparagus
- 130 gr mushrooms
- 120 ml water
- 120 ml water
- 30 ml vegetable oil
- 16 ml water
- 8 gr cornstarch
- 5 ml water
- 1 gr instant chicken boullion
- 1 gr 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.
