1/2 c. chicken broth
1 Tbsp. cornstarch
2 Tbsp. soy sauce
1 Tbsp. diet margarine
1/2 c. chopped onion
1 lb. fresh asparagus, sliced
Skim the fat from the broth by chilling it until the fat
rises to the top and can be whisked away. Mix the broth,
cornstarch and soy sauce together in a bowl. Set the bowl
aside. Melt the margarine in a nonstick skillet and saute the
onion until it is golden brown. Add the asparagus and stir-fry
it for 3 minutes. Add the broth mix. Cook and stir until the
sauce is clear. Makes 4 servings at 54 calories each.
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