1 tbsp. water
1 tsp. cornstarch
2 tsp. soy sauce
1/4 tsp. salt
1 lb. fresh asparagus
1 tbsp. cooking oil
4 green onions, bias-sliced into 1 inch lengths
1 1/2 c. sliced fresh mushrooms
2 sm. tomatoes, cut in thin wedges

Blend water into cornstarch. Stir in soy sauce and salt. Set aside. Snap off and discard the woody bases from asparagus. Bias-slice asparagus crosswise into 1 1/2 inch lengths. (If asparagus is not slender young stalks, precook for 4 to 5 minutes).

Preheat a wok or large skillet over high heat; add cooking oil. Stir fry asparagus and green onions in hot oil for 4 minutes. Add mushrooms; stir fry 1 minute more. Stir soy mixture; stir into vegetables. Cook and stir until thickened and bubbly. Add tomatoes and heat through. Serve at once. Makes 6 servings.