3/4 lb Asparagus
2 tb Oil
4 md Mushrooms; sliced
1 bn Green onions; sliced, white
1 cl Garlic; minced or pressed
1/2 md Green pepper; slivered
8 oz Water chestnuts; drained
3/4 c Chicken broth
1 tb Corn starch
2 tb Soy sauce
Preparation Time: 0:20
Trim asparagus and cut diagonally into thin slices.
Heat oil in large skillet or wok over medium-high
heat. Add mushrooms and cook, stirring, until lightly
browned.
Add asparagus, green onions, garlic and green
pepper. Stir-fry for 2 to 3 minutes.
Add water chestnuts and stir-fry 1 to 2 minutes.
Blend broth, cornstarch and soy sauce. Stir into
mixture. Cook, stirring, until thickened. Reduce
heat. Cover and simmer 2 to 3 minutes or until
vegetables are of desired doneness.
