Chinese Asparagus Serves 4 (1/2 cup) 1 lb asparagus spears 1/2 cup low-sodium chicken broth 2 tbsp lite soy sauce 1 tbsp rice vinegar 2 tsp cornstarch 1 tbsp water 1 tbsp canola oil 2 tsp grated ginger 1 scallion, minced Trim the tough ends off the asparagus. Cut stalks diagonally into 2-inch pieces. In a small bowl, combine broth, soy sauce, and rice vinegar. In a measuring cup, combine cornstarch and water. Set aside. Heat oil in a wok or skillet. Add ginger and scallions and stir-fry for 30 seconds. Add asparagus and stir-fry for a few seconds more. Add broth mixture and bring to a boil. Cover and simmer for 3 to 5 minutes until asparagus is tender. Add cornstarch mixture and cook until thickened. Serve. Exchanges: Vegetable 1;Fat 1 Calories 60;Fat 4g;Chol 0mg;Sodium 313mg;Carbs 5g;Fiber 2g;Protein 2g