Asparagus Tomato Stir-Fry - KNEP - Kentucky Nutrition Education Program


Asparagus Tomato Stir-Fry

Servings:Makes 4 servingsServing Size:3/4 cup


  • 3/4 pound fresh asparagus
  • 1/4 cup chicken or vegetable broth
  • 1 tablespoon light soy sauce
  • 1/2 teaspoon ground ginger
  • 1 clove garlic, minced
  • 1/4 teaspoon black pepper
  • 1 teaspoon cornstarch
  • 4 green onions
  • 2 roma tomatoes
  • 1 1/2 cups fresh mushrooms
  • 1 tablespoon olive oil


  1. Trim asparagus and cut into 1 inch pieces.
  2. Combine broth, soy sauce, ginger, garlic, pepper and cornstarch in a small bowl to make sauce.
  3. Chop green onions and tomatoes into 1/2 inch pieces. Slice mushrooms.
  4. Pour oil into a wok or large skillet and preheat over medium-high heat.
  5. Add asparagus and green onions; stir-fry 4 minutes.
  6. Add mushrooms; stir-fry 1 additional minute or until asparagus is tender-crisp.
  7. Push vegetables to the outer sides of the wok. Add sauce in center, cook until thick and bubbly. Add tomatoes.
  8. Stir well and heat through.
Source: Plate it up! Kentucky Proud Project.

Nutrition facts per serving: 70 calories; 4g fat; 0.5g saturated fat; 0mg cholesterol; 210mg sodium; 7g carbohydrate; 2g fiber; 3g sugar; 3g protein.