1 green pepper
1 red pepper
1 yellow pepper
5 cooked Chinese mushrooms
6 water chestnuts
10 asparagus tips
1 slice ginger
1 garlic clove
Seasoning
1/2 tsp. salt
1/4 c. stock
1 tsp. light soy
1/2 tsp. sugar

Deseed and section the peppers at a slant. Slice the mushrooms and water chestnuts. Blanch the asparagus. Shred the ginger and slice the shallot and garlic. Heat the wok with 2 tablespoons oil, sprinkle salt and saute the ginger, shallot and garlic until aromatic. Pour in the remaining ingredients and toss well. Season to taste and dish.