Serves: 4
Total Calories: 126

1 pound asparagus spears
1/2 cup low-sodium chicken broth
2 tablespoons lite soy sauce
1 tablespoon rice vinegar
2 teaspoons cornstarch
1 tablespoon water
1 tablespoon canola oil
2 teaspoons grated ginger
1 scallion, minced

1. Trim the tough ends off the asparagus. Cut stalks diagonally into 2-inch pieces.

2. In a small bowl, combine broth, soy sauce, and rice vinegar.

3. In a measuring cup, combine cornstarch and water. Set aside.

4. Heat oil in a wok or skillet. Add ginger and scallions and stir-fry for 30 seconds. Add asparagus and stir-fry for a few seconds more. Add broth mixture and bring to a boil. Cover and simmer for 3 to 5 minutes until asparagus is tender.

5. Add cornstarch mixture and cook until thickened. Serve.

EXCHANGES
1 Vegetable
1 Fat

NUTRITION FACTS
Calories 60
Calories from Fat 35
Total Fat 4 grams
Saturated Fat 0 grams
Cholesterol 0 milligrams
Sodium 313 milligrams
Total Carbohydrate 5 grams
Dietary Fiber 2 grams
Sugars 2 grams
Protein 2 grams

Nutritional Facts:

Serves: 4
Total Calories: 126
Calories from Fat: 35

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