4 c. chicken stock
2 inch pieces fresh ginger root, peeled
1 bunch fresh asparagus, cut diagonally into thirds
1 sm. zucchini, sliced
1/2 lb. fresh mushrooms, sliced
1/2 lb. snow peas
1 (6 1/2 oz.) can water chestnuts
1/4 c. arrowroot dissolved in 1/2 c. water
1 (1 lb.) pkg. fettuccine, cooked al dente
Salt and pepper to taste
8-10 cherry tomatoes, halved

In a medium saucepan, heat stock just to boiling (do not boil). Reduce heat and simmer.

In a wok, bring ginger root and 1/2 cup of the stock to a boil. Add asparagus, zucchini and mushrooms, snow peas and water chestnuts. Cover and steam 3-5 minutes or until vegetables are crisp-tender. Bring stock in the saucepan back to boiling. Gradually add arrowroot to stock, stirring constantly to thicken. Pour over vegetables. Pour vegetables and sauce over fettuccine. Season. Add tomatoes. Toss.

Serving suggestions: Serve as a side dish with chicken or fish, or serve larger portions as an entree. Serves 10.