Recipe - Stir-Fried Asparagus And Mushrooms With Corn

1 Cob of corn
One half cup Water
16 small To medium asparagus spears;
abou, up to 20
150 g Baby mushrooms; (about 6 oz)
1 tablespoon Oil
1 Thin slice ginger
1 Clove garlic
2 teaspoon Soy sauce

Using a short, sharp knife remove corn kernels from cob. Place kernels in a
saucepan with One half cup water and cook for 3 minutes.

Peel larger asparagus spears (small ones need no trimming) starting from
just under the head and descending to the base.

Regardless of their size, you need to snap off the tough part at the base
of the stem. Cut asparagus diagonally into 5 cm (2 in) slices and cut thick
pieces in two lengthwise.

Wash mushrooms.

Brush a wok with oil and add slice of ginger and garlic clove. When hot,
stirfry asparagus for about 30 seconds before adding mushrooms to stirfry
on high heat for 1 minute. Add corn and its cooking liquid, stir, cover and
cook until asparagus spears are tender.

Remove ginger and garlic and stir in soy sauce just before serving.

Converted by MC_Buster.

Per serving: 38 Calories (kcal); 3g Total Fat; (81% calories from fat);
trace Protein; 1g Carbohydrate; 0mg Cholesterol; 173mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; One half Fat; 0
Other Carbohydrates

Converted by MM_Buster v2.0n.