Mary Higginbotham, from the UK Cooperative Extension Office, is back for another edition of What's Cookin'? guest and, this week, she's serving up a delicious Kentucky Proud recipe for Asparagus Tomato Stir-Fry!  Check it out and Plate It Up!
Photo by Mary Higginbotham



3/4 pound fresh asparagus
1/4 chicken or vegetable broth
1 tablespoon lite soy sauce
1/2 teaspoon ground ginger
1 clove garlic, minced
1/4 teaspoon black pepper
1 teaspoon cornstarch
4 green onions
2 Roma tomatoes
1 1/2 cup fresh mushrooms
1 tablespoon olive oil


Trim asparagus and cut into 1-inch pieces.

Combine broth, soy sauce, ginger, garlic, pepper and cornstarch in a small bowl to make sauce.

Chop green onions and tomatoes into 1/2 inch pieces.  Slice mushrooms.

Pour oil into a wok or large skillet and preheat over medium-high heat. Add asparagus and green onions; stir-fry 4 minutes.  Add mushrooms; stir-fry 1 additional minute or until asparagus is tender-crisp.

Push vegetables to the outer sides of the wok.  Add sauce in center, cook until thick and bubbly.  Add tomatoes. Stir well and heat through.

What’s Cookin’? is sponsored each week by Murphy Appliance Company in Owensboro!