A quick and flavorful sautéed vegetable dish featuring asparagus and cherry tomatoes, perfect for a light meal or side.
Mix the cold water and cornstarch in a small bowl until smooth.
Ensure the cornstarch is fully dissolved to avoid lumps in the sauce.
Add soy sauce and salt to the cornstarch mixture and set aside.
Adjust the salt level to your taste preference.
Heat the olive oil in a wok over medium-high heat.
Ensure the wok is hot before adding vegetables for a good sauté.
Add the asparagus and green onions to the wok and sauté for 4 minutes.
Stir frequently to cook evenly and prevent burning.
Add the mushrooms and garlic to the wok and cook for another 2 minutes.
Garlic should be fragrant but not browned.
Stir the prepared sauce mixture and pour it into the wok, stirring with the vegetables.
Stir continuously to thicken the sauce evenly.
Add the cherry tomatoes and cook for 2 more minutes until heated through.
Tomatoes should be warm but not mushy.
Serve the sautéed vegetables hot, garnished with additional green onions if desired.
Serve immediately to enjoy the fresh flavors and textures.
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