Prep/Cook: 20 min

Ingredients:

1 cup Chicken Broth
1 tbsp. cornstarch
1 tbsp. low-sodium soy sauce
1 tbsp. vegetable oil
1 lb. asparagus, cut into 2 inch diagonal pieces
2 tsp. grated ginger root
2 cloves garlic, minced
Toasted sesame seeds

Directions:

Mix the broth, cornstarch and soy sauce. Heat the oil in skillet and Add asparagus, ginger root and garlic and stir-fry until almost tender-crisp. Add broth mixture and heat to a boil. Cook and stir until mixture boils and thickens. Garnish with the toasted sesame seeds.


Makes 4 servings