Methods/steps

1. In a small bowl, mix the cornstarch, broth, soy sauce, and ½ tsp ginger until blended and set aside.
2. In a non-stick skillet, stir fry the remaining ginger in canola oil for 30 seconds and add asparagus and onions and stir-fry for 4 minutes.
3. Add mushrooms and stir-fry for an extra minute.
4. Stir cornstarch mixture and add to skillet. Bring to boil, cook and stir for 1 minute until it is think.
5. Add tomatoes and sesame oil and cook for one more minute.