Asparagus Mushroom Sauté
Preparation Time: 15 minutes
Equipment: French Chef Knife, Cutting Board, Kitchen Machine food cutter, Large Skillet
Heat chicken broth in 10-inch Chef Pan or Large Skillet over medium-high heat; add mushrooms, red pepper and onion, sauté about 2 minutes or until tender. Add asparagus and sauté 1 minute more. Combine wine and cornstarch; stir to dissolve. Add remaining ingredients stir-fry about 1 minute until sauce boils and thickens.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 57; Fat Grams 1; Carbohydrate Grams 6; Protein Grams 4; Cholesterol mg 0; Sodium mg 42.
THE POINT SYSTEM: Calorie Points ½; Protein Points ½; Fat Grams 1; Sodium Points 2; Fiber Points 1; Carbohydrate Points ½; Cholesterol Points 0.
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