2 envelopes instant onion soup mix
2 tsp. brown sugar
1 tsp. cornstarch
1/4 tsp. ground ginger (or less)
1/2 c. water
1 pkg. (10 oz.) frozen asparagus, partially thawed and cut in 1 inch pieces
1/2 lb. boneless pork, cut into thin strips
1 tbsp. oil
1 can (8 oz.) sliced waterchestnuts, drained
Hot cooked rice

In small bowl, blend soup mix, brown sugar, cornstarch, ginger and water. Set aside. In uncovered electric skillet, heat oil to 325 degrees and cook pork stirring frequently, 5 minutes. Add asparagus, waterchestnuts and instant soup mixture. Cook covered, stirring occasionally for 5 minutes or until sauce is thickened. Serve with rice.