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Asparagus Mushroom Stir-Fry

By The Canadian Living Test Ktichen

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Asparagus Mushroom Stir-Fry

This recipe makes 6 servings

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Nutritional Info

Per serving: about -
cal 65
pro 3 g
total fat 5 g
sat. fat 1 g
carb 4 g
fibre 2 g
chol 0 mg
sodium 162 mg
% RDI: -
calcium 1
iron 7
vit A 6
vit C 7
folate 40

Nothing says spring like the first-of-the-season asparagus, paired here with shiitake mushrooms.

Ingredients

  • 1 lb asparagus
  • 2 tbsp extra virgin olive oil
  • 2 shallots, or 1 small onion thinly sliced
  • 1-1/2 cups sliced, stemmed shiitake mushroom caps, (about 8 oz/250 g)
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup sodium-reduced chicken stock

Preparation

Trim off tough ends of asparagus; cut each stalk diagonally into 4 pieces. In saucepan of boiling water, blanch asparagus until tender-crisp, about 3 minutes; drain well.

In wok or large skillet, heat oil over medium-high heat; stir-fry shallots until softened, about 1 minute.

Add asparagus, shiitake mushrooms, salt and pepper; stir-fry until mushrooms are wilted and asparagus is tender, about 5 minutes.

Add chicken stock; cook, stirring often, until no liquid remains, about 2 minutes.

Source : Canadian Living Magazine: April 2007

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