Serves: 4
Total Calories: 188

1 pound asparagus spears
3 ounces fresh mushrooms
2 shallots
1 tablespoon cornstarch
1 tablespoon cold water
3 tablespoons vegetable oil
1 cup sliced water chestnut
1/2 cup chicken broth (see Soups: Chicken Broth)
1 tablespoon oyster sauce
1/2 teaspoon salt

Break off tough ends of asparagus where stalks snap easily. Cut asparagus diagonally into 2-inch pieces. Cut mushrooms into 1/4-inch slices. Cut shallots into fourths. Mix cornstarch and water.

Heat wok until very hot. Add vegetable oil tilt wok to coat side. Add asparagus, mushrooms, shallots and water chestnuts stir-fry 1 minute. Add broth, oyster sauce and salt heat to boiling. Stir in cornstarch mixture cook and stir until thickened.

4 servings

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 188
Calories from Fat: 95

More Recipes from the Betty Crocker's New Chinese Cookbook Cookbook:
Asparagus with Water Chestnuts
Braised Mushrooms with Lettuce
Fun See Vegetables
Steamed Tofu Home Style
Stir-Fried Asparagus with Sichuan Sauce
Stir-Fried Bok Choy with Tofu
Stir-Fried Breen Beans with Sichuan Sauce
Stir-Fried Eggplant and Peppers
Stir-Fried Jicama with Black Mushrooms
Sweet-and-Sour Cabbage
Tofu with Barbecue Sauce
Zucchini and Potatoes in Curry Sauce
Zucchini with Salted Black Beans and Chilies