Asparagus Tomato Stir Fry

2 tsp cornstarch
¼ c chicken broth
4 tsp reduced sodium soy sauce
2 tsp minced ginger or 1 tsp ground ginger
1 tsp Canola oil
¾ pound fresh asparagus, cut into 1 inch pieces
4 green onions, cut into 1 inch pieces
1 ½ cup sliced fresh mushrooms
2 small plum tomatoes, cut into thin wedges
1 tsp sesame oil

In a small bowl, combine cornstarch, broth, soy sauce, and ½ tsp ginger until blended; set aside.
In a non-stick skillet or wok, stir fry the remaining ginger in canola oil for 30 seconds then 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 for 1 minute longer
Serving- ¾ cup
Nutrition Information: Calories- 64, Fat 3 grams, Sodium 268 mg, Carbohydrate 9 grams, Protein 3 grams