Ingredients
1 teaspoon cornstarch1/2 teaspoon sugar3 tablespoons chicken broth1 tablespoon reduced-sodium soy sauce1/2 teaspoon minced fresh gingerroot8 fresh asparagus spears, trimmed and cut into 2-1/2-inch pieces1/2 cup sliced fresh mushrooms1/2 cup julienned carrot1/4 teaspoon minced garlic1 tablespoon canola oil
Preparation
In a small bowl, whisk the cornstarch, sugar, broth, soy sauce and ginger until blended; set aside.
In a small skillet or wok, stir-fry the asparagus, mushrooms, carrot and garlic in oil until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
