(Using leftover steak. May substitute sliced water chestnuts for the bamboo shoots). Makes 4 servings. Exchange - 1 vegetable, 2 3/4 meat, 1 fat.

1 lb. fresh asparagus
1 tbsp. vegetable oil
3 green onions, sliced
1 tsp. finely chopped, pared fresh ginger
2/3 c. water
1 packet (individual serving) low-sodium chicken broth
1 tsp. cornstarch
1 tsp. soy sauce
1 tsp. Dijon-style mustard
2 c. thinly sliced broiled flank steak
1 (5 oz. drained weight) can sliced bamboo shoots, drained and rinsed

Cut asparagus into 2 inch lengths, separating stalks from the blossom ends. Heat oil, add asparagus stalks, stir fry 3 minutes. Add blossom ends, green onion, and ginger. Stir fry until asparagus is tender-crisp, 1 to 2 minutes.

Whisk together the water, powdered chicken broth, cornstarch, soy sauce and mustard in small bowl until smooth. Stir cornstarch mixture into the skillet. Cook over medium-high heat, stir constantly, until mixture thickens and boils. Stir in steak and bamboo shoots; cook until heated through.