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Cook'n with Betty Crocker 
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Asparagus with Water Chestnuts |
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Serves: 4 Print this Recipe1 pound asparagus spears 3 ounces fresh mushrooms 2 shallots 1 tablespoon cornstarch 1 tablespoon cold water 3 tablespoons vegetable oil 1 cup sliced water chestnuts 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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