Recipe - Asparagus Tomato Sitr-Fry

LISA CRAWLEY TSPN00B
1 tablespoon Cold Water
2 teaspoon Soy Sauce
1 teaspoon Cornstarch
One fourth teaspoon Salt
1 pound Fresh Asparagus Spears
1 tablespoon Vegetable Oil
4 Green Onions; cut or sliced up diag.
into 1" pieces
1 One half cup Fresh Mushrooms; cut or sliced up
2 small Tomatoes; cut in thin wedges

Combine first 4 ingred. in sm. bowl, stirring until blended. Set aside.
Snap off tough ends of asparagus. Remove scales from stalks with a knife.
Cut asparagus diagonally into 1 1/2" pieces. Set aside. Pour oil around top
of preheated wok, coating sides; heat at med. high for 2 min. Add asparagus
and green onions; stirfry 34 min. Add mushrooms; stirfry 1 min. Add
reserved cornstarch mixture to veg. mixture in wok; cook until thickened
and bubbly. Add tomato, and cook just until heated. Serve immediately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini