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Add a photoServings: 4
Ingredients
- 1 x cob of corn
- 1/2 c. water
- 16 sm to medium asparagus spears, abou, up to 20
- 150 gm baby mushrooms, (about 6 ounce)
- 1 Tbsp. oil
- 1 x thin slice ginger
- 1 x clove garlic
- 2 tsp soy sauce
Directions
- Using a short, sharp knife remove corn kernels from cob. Place kernels in a saucepan with 1/2 c. water and cook for 3 min.
- Peel larger asparagus spears (small ones need no trimming) starting from just under the head and descending to the base.
- Regardless of their size, you need to snap off the tough part at the base of the stem. Cut asparagus diagonally into 5 cm (2 in) slices and cut thick pcs in two lengthwise.
- Wash mushrooms.
- Brush a wok with oil and add in slice of ginger and garlic clove. When warm, stir-fry asparagus for about 30 seconds before adding mushrooms to stir-fry on high heat for 1 minute. Add in corn and its cooking liquid, stir, cover and cook till asparagus spears are tender.
- Remove ginger and garlic and stir in soy sauce just before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 4 servings | |
| Calories 41 | |
| Calories from Fat 31 | 76% |
| Total Fat 3.53g | 4% |
| Saturated Fat 0.27g | 1% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 153mg | 6% |
| Potassium 126mg | 4% |
| Total Carbs 1.7g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.66g | 0% |
| Protein 1.34g | 2% |
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