Asparagus Stir-Fry

Oxmoor House
Super Quick
6 servings


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1 1/2 pounds fresh asparagus
Cooking spray
1 teaspoon peanut oil
1/2 cup low-sodium chicken broth, divided
1 tablespoon cornstarch
1 teaspoon sugar
2 tablespoons low-sodium soy sauce
1 tablespoon sesame seeds, toasted


1. Snap off tough ends of asparagus; remove scales from stalks with a vegetable peeler, if desired. Diagonally cut into 2-inch pieces.

2. Coat a nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add asparagus; cook 2 minutes, stirring constantly. Add 1/4 cup broth; cover and cook 4 minutes or until asparagus is crisp-tender.

3. Combine remaining 1/4 cup broth, cornstarch, sugar, and soy sauce; stir until smooth. Add to asparagus mixture, stirring constantly. Bring to a boil; boil 1 minute, stirring constantly. Sprinkle with seeds.

Note: Be aware that many Asian sauces and condiments are high in sodium. If you are trying to control the sodium in your diet, use low-sodium soy sauce instead of the regular version and omit other high-sodium ingredients such as salt and monosodium glutamate (MSG).

Created date

April 2008

Nutritional Information

Calories 49
Caloriesfromfat 33 %
Fat 1.8 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.4 g
Carbohydrate 6.6 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 132 mg
Calcium 0.0 mg