Yield: 4 servings
|½ pounds||Asparagus, thinly sliced on the diagonal|
|½ cup||Bamboo shoots, sliced|
|½ cup||Water chestnuts, sliced|
|1 cup||Celery, sliced diagonally OR|
|1 large||Celery stalk, sliced diagonally|
|1 cup||Fresh mushrooms, sliced OR|
|¾ cup||Canned mushrooms|
|½ cup||Cashews (opt)|
1. Clean and prepare vegetables.
2. Heat oil in wok to smoking point. Stir fry asparagus in wok for about 2 minutes. Reduce heat to low medium, cover wok and cook asparagus for 5 more minutes, lifting cover 3-4 times to stir it. At the end of 5 minutes, add all the other ingredients except cashews raise heat 1 notch, stir fry 3 minutes with cover over wok. Lift cover at least once or twice to stir vegetables, so all will be cooked through. Place food in platter, if desired sprinkle cashews over all.
NOTE: A very lovely party dish, especially in spring, when asparagus is available.