1 1/2 lbs. fresh asparagus, cut 1 inch slant
1/2 lb. fresh mushrooms, sliced
1/2 med. onion, cut in chunks
1/2 red bell pepper, sliced
1/4 c. water with 1 tsp. cornstarch and 1 tsp. soy sauce
2 tbsp. oil
2 slices fresh ginger root
1/4 c. cashew nuts
Cilantro for garnish

Heat wok or frying pan over high heat. Add oil. Add ginger and cook for 20 seconds; remove and discard. Add asparagus, fry quickly, stirring and turning about 3 minutes. Add remaining vegetables and continue stir frying until crisp tender (3-5 minutes). Stir in nuts.

Blend cornstarch, water and soy sauce well and pour over vegetables. Stir very carefully and cook until thick (30 seconds). Turn onto warm serving plate and garnish with the cilantro. Serves 4-6.