3/4 lb. fresh asparagus
2 tbsp. oil
4 med. fresh mushrooms, sliced
1 bunch green onions (white part only), sliced
1 sm. clove garlic, minced
1/2 med. green pepper, slivered
1 can sliced water chestnuts, drained
3/4 c. chicken broth
1 tbsp. cornstarch
2 tbsp. soy sauce

Trim asparagus and cut diagonally into twin 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 green pepper. Stir fry for 2 to 3 minutes. Add water chestnuts and stir fry 1 to 2 minutes. Blend broth, cornstarch and 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. 4 servings.