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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.
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|Serving Size: 1 Serving (97g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 15 (43%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 30.7mg||1 %|
|Potassium 237.6mg||6 %|
|Total Carbohydrate 4.1g||1 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 2.3g|
|Protein 2.2g||3 %|
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Calories per serving: 35
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