Ingredients
| 1 | cup chicken broth |
| 1 | tablespoon cornstarch |
| 1 | tablespoon low-sodium soy sauce |
| 1 | tablespoon olive oil |
| 4 | cups asparagus, cut into 1 to 1½-inch pieces |
| 2 | teaspoons fresh ginger root, grated |
| 1 | clove garlic, minced |
| toasted sesame seeds, optional |
Instructions
Stir broth, cornstarch and soy sauce in a small bowl until the mixture is smooth. Heat oil in a 10-inch skillet over medium-high heat. Add asparagus, ginger root and garlic and stir-fry until crisp-tender. You can substitute ginger root with ⅛ teaspoon ground ginger. Add broth mixture to the skillet. Cook and stir until the mixture boils and thickens. Sprinkle with sesame seeds, if desired. Asparagus can be substituted with broccoli, cauliflower or baby carrots. Serves 4
