Best Asparagus Tomato Stir Fry Recipes

ASPARAGUS TOMATO STIR-FRY

Asparagus Tomato Stir-Fry image

The recipe for this pretty medley comes from Elizabeth MacAulay in Charlottetown, Prince Edward Island. "Last spring, when asparagus was in the stores, my sister found this recipe, tried it and thought I might like it, too," she notes. "This fast-to-fix side dish is perfect after a busy day at work."

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 teaspoons cornstarch
1/4 cup chicken or vegetable broth
4 teaspoons reduced-sodium soy sauce
2 teaspoons minced fresh gingerroot, divided
1 teaspoon canola oil
3/4 pound fresh asparagus, cut into 1-inch pieces
4 green onions, cut into 1-inch pieces
1-1/2 cups sliced fresh mushrooms
2 small plum tomatoes, cut into thin wedges
1 teaspoon sesame oil

Steps:

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.

Nutrition Facts : Calories 68 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 268mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

ASPARAGUS TOMATO STIR FRY

Asparagus Tomato Stir Fry image

There is nothing like fresh asparagus and I am extremely spoiled because my parents grow it on their farm!

Provided by QueenJellyBean

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3/4 lb asparagus spear
1/4 cup chicken broth
2 teaspoons soy sauce
1 teaspoon cornstarch
1 tablespoon cooking oil
1/2 teaspoon grated gingerroot
4 green onions, bias sliced into 1 inch lengths
1 1/2 cups fresh mushrooms, sliced
2 small tomatoes, cut into thin wedges (about 1 cup)

Steps:

Snap off and discard woody bases from asparagus. Bias slice into 1 inch pieces.
For sauce, combine chicken broth, soy sauce and cornstarch; set aside.
Preheat a wok or large skillet over high heat; add oil.
Stir fry the gingerroot in hot oil for 30 seconds.
Add asparagus and green onions; stir fry for 3 minutes.
Add mushrooms; stir fry about 1 minute more until vegetables are crisp tender.
Push vegetables from center of wok; stir sauce; add to center of wok.
Cook and stir until thickened and bubbly.
Add tomatoes; heat through.
Serve at once. Serve with rice if desired.

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