----LISA CRAWLEY TSPN00B----
1 tablespoon cold water
2 teaspoon soy sauce
1 teaspoon cornstarch
1/4 teaspoon salt
1 lb fresh asparagus spears
1 tablespoon vegetable oil
4 green onions; sliced diag. into 1 piece
1 1/2 cup fresh mushrooms; sliced
2 small tomatoes; cut in thin wedges
Combine first 4 ingred. in sm. bowl, stirring until blended. Set aside. Snap off tough ends of asparagus. Remove scales from stalks with a knife. Cut asparagus diagonally into 1 1/2" pieces. Set aside. Pour oil around top of preheated wok, coating sides; heat at med. high for 2 min. Add asparagus and green onions; stir-fry 3-4 min. Add mushrooms; stir-fry 1 min. Add reserved cornstarch mixture to veg. mixture in wok; cook until thickened and bubbly. Add tomato, and cook just until heated. Serve immediately.
