Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 tbsp Cold Water
- 2 tsp Soy Sauce
- 1 tsp Cornstarch
- 1/4 tsp Salt
- 1 lbs Fresh Asparagus Spears
- 1 tbsp Vegetable Oil
- 4 Green Onions, sliced diag.
- -into 1" pieces
- 1 1/2 cup Fresh Mushrooms, sliced
- 2 small Tomatoes, cut in thin wedges
- =
Directions
1 Combine first 4 ingred. in sm.
2 Bowl, stirring until blended.
3 Set aside.
4 Snap off tough ends of asparagus.
5 Remove scales from stalks with a knife.
6 Cut asparagus diagonally into 1 ½" pieces.
7 Set aside.
8 Pour oil around top of preheated wok, coating sides; heat at med. high for 2 min. add asparagus and green onions; stir-fry 3-4 min. add mushrooms; stir-fry 1 min. add reserved cornstarch mixture to veg.
9 Mixture in wok; cook until thickened and bubbly.
10 Add tomato, and cook just until heated.
11 Serve immediately