3/4 lb. asparagus
2 tbsp. oil
4 med. mushrooms
1 sm. garlic
1 bunch green onions, whites only
1/2 green pepper, slivered
1 (8 oz.) can sliced water chestnuts
3/4 c. chicken broth
1 tbsp. cornstarch
2 tbsp. soy sauce
Note: may add 1 c. poultry or pork

Place oil in Wok and heat. Cook mushrooms first, then add asparagus, green onion, garlic and peppers. Stir 2-3 minutes. Add chestnuts. Stir 1-2 minutes. Blend broth, cornstarch and soy sauce. Stir into vegetable mixture. Continue stirring until thickened. Reduce heat, cover and simmer 2-3 minutes.