Ingredients Edit

Directions Edit

  1. Combine first 4 ingredients in small bowl, stirring until blended. Set aside.
  2. Snap off tough ends of asparagus. Remove scales from stalks with a knife.
  3. Cut asparagus diagonally into 1½" pieces. Set aside.
  4. Pour oil around top of preheated wok, coating sides; heat at medium high for 2 minutes.
  5. Add asparagus and green onions; stir-fry 3-4 minutes.
  6. Add mushrooms; stir-fry 1 minute.
  7. Add reserved cornstarch mixture to vegetable mixture in wok; cook until thickened and bubbly.
  8. Add tomato, and cook just until heated.
  9. Serve immediately.

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