is many years since Hub-UK was first launched. It has
been created from recipes contributed form all over
the world, from professionals and amateurs alike. A
great many of the recipes do not have any details as
to who sent them in or from where they came. It would
be a shame not to share them with you for this reason
is one such recipe. If you know where it originated,
or perhaps it is even yours, let me know and I will
add the necessary credits and acknowledgements.
most indispensable ingredient of all good home cooking
- love, for those you are cooking for" ~ Sophia
1/2 cup water
1 chicken stock cube
1 tbsp cornflour
1 tbsp water, cold
2 tbsp vegetable oil
1 1/2 cup sliced mushrooms
1/8 tsp black pepper
asparagus into 1" pieces and steam lightly.
1/2 cup water and the dry boullion and keep to one
cornstarch and 1 tablespoon of water and keep to one
oil in a wok or 12 inch skillet over medium heat.
asparagus, mushrooms, salt and pepper.
fry for about 1 minute.
in bouillion mixture and heat to boiling.
in cornstarch mixture.
and stir until thickened, about 10 seconds.
as a side dish or entree.