Ingredients
2 teaspoons cornstarch1/4 cup chicken or vegetable broth4 teaspoons reduced-sodium soy sauce2 teaspoons minced fresh gingerroot, divided1 teaspoon canola oil3/4 pound fresh asparagus, cut into 1-inch pieces4 green onions, cut into 1-inch pieces1-1/2 cups sliced fresh mushrooms2 small plum tomatoes, cut into thin wedges1 teaspoon sesame oil
Preparation
In a small bowl, combine the cornstarch, broth, soy sauce and 1/2 teaspoon ginger until blended; set aside. In a nonstick skillet or wok, stir-fry the remaining ginger in canola oil for 30 seconds. Add asparagus and onions; stir-fry for 3 minutes. Add mushrooms; stir-fry for 1 minute.
Stir cornstarch mixture and add to skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat. Add tomatoes and sesame oil; cook 1 minute longer.
