Makes 4 servings.

1 tbsp. plus 1 tsp. peanut oil
3 c. diagonally sliced asparagus (woody ends trimmed)
1 c. each diagonally sliced carrots and celery
1 c. thinly sliced onions
1 med. red bell pepper, cut into thin strips
1 garlic clove, minced
3/4 c. hot water
2 tsp. each dry sherry and oyster sauce
1 packet instant beef broth and seasoning mix
1 tsp. cornstarch

Heat large wok or 12 inch skillet; add oil and tilt wok (or skillet) to coat evenly with oil. Add vegetables, one at a time in order listed, stir-frying each for 1 minute; add garlic and stir-fry for about 1 minute longer. In measuring cup or bowl combine remaining ingredients, stirring to dissolve cornstarch; pour over vegetables, stirring to combine. Cover wok (or skillet) and let steam until vegetables are tender-crisp or done to taste.

About 1 pound of medium asparagus stalks will yield 3 cups sliced.

Each serving provides: 3 1/2 Vegetable Exchanges; 1 Fat Exchange; 15 calories Optional Exchange.

Per serving: 120 calories, 5 g protein, 5 g fat, 16 g carbohydrate, 367 mg sodium, 0 mg cholesterol.