Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¾ pounds | Asparagus |
| 2 tablespoons | Oil |
| 4 mediums | Mushrooms; sliced |
| 1 bunch | Green onions; sliced, white |
| 1 \N | Cl Garlic; minced or pressed |
| ½ medium | Green pepper; slivered |
| 8 ounces | Waterchestnuts; drained |
| ¾ cup | Chicken broth |
| 1 tablespoon | Cornstarch |
| 2 tablespoons | Soy sauce |
Recipe by: My Great Recipes 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 greep pepper. Stir-fry for 2 to 3 minutes.
Add water chestnuts and stir-fry 1 to 2 minutes.
Blend broth, cornstarch adn 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.