Recipe : Asparagus Tomato Stir-Fry

Ingredients
2 teaspoons cornstarch
1/4 cup chicken broth
4 teaspoons reduced-sodium soy sauce
2 teaspoons minced fresh gingerroot, divided
1 teaspoon canola oil
3/4 pound fresh asparagus, cut into 1-inch pieces
4 green onions cut into 1-inch pieces
1 1/2 cups sliced fresh mushrooms
2 small plum tomatoes, cut into thin wedges
1 teaspoon sesame oil

Directions
In a small bowl, combine the cornstarch, broth, soy sauce and 1/2 teaspoon ginger until blended; set aside. In a nonstick skillet or wok, stir-fry the remaining ginger in canola oil for 30 seconds. Add asparagus and onions; stir-fry for 3 minutes. Add mushrooms; stir-fry for 1 minute.
Stir cornstarch mixture and add to skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat. Add tomatoes and sesame oil; cook 1 minute longer.