1 to 1 1/2 lbs. boneless lean beef (or chicken)
2 tbsp. soy sauce
2 tbsp. dry sherry
1/8 tsp. pepper
1 tsp. sugar
4 tbsp. oil or broth
3/4 lb. cauliflower, sliced in 1/2 inch slices
1 lb. asparagus
1/2 c. chopped cashews, or almonds

1 1/2 tbsp. cornstarch
1 tsp. sugar
1 c. chicken broth
1 lg. clove garlic, minced
1 tsp. grated fresh ginger

Mix cooking sauce ingredients together. Slice beef into thin slices, add to cooking sauce, along with soy sauce and sherry, marinate for 15 minutes. Prepare wok, or large skillet with oil and stir-fry cauliflower for 3 to 4 minutes, then asparagus for 2 to 3 minutes, set vegetables aside.

Stir-fry beef for 3 to 4 minutes, add all ingredients back into the wok and mix. Stir-fry for 2 to 3 more minutes, add cooking sauce and let thicken. Sprinkle with nuts prior to serving. Serves 4.