1 lb. fresh asparagus
2 tbsp. oil
1/8 inch sliced ginger (size of a quarter)
2 tsp. soy sauce
1/4 c. chicken stock or bouillon
1/2 tsp. cornstarch

Wash asparagus. Snap off bottom ends where it breaks easily. Cut diagonally into 1 inch pieces. Place in rapidly boiling water. Remove from heat and let stand 4 minutes. Drain.

Add oil to large skillet or wok. Heat until very hot. Add ginger and stir about 1 minute. Remove ginger. Add asparagus and cook until heated through.

Combine soy sauce, chicken stock and cornstarch in small dish. Stir until smooth. Add to asparagus. Simmer 2-3 minutes. Asparagus should be crisp tender. Makes 3-4 servings.