1/2 c. water
1/4 c. sodium-reduced soy sauce
1 tbsp. cornstarch
1/4 tsp. pepper
1/8 tsp. dried minced garlic
1/8 tsp. ground red pepper
Non-stick spray coating
1/2 lb. fresh asparagus, bias sliced into 1" pieces, or 1 (10 oz.) pkg. frozen cut asparagus, thawed
1 tbsp. cooking oil
3/4 lb. lean, boneless beef (cut into bite sized strips)
1/2 of 16 oz. can straw mushrooms, drained
2 c. hot cooked cellophane (oriental) noodles or hot cooked brown rice (optional)
Red Anaheim pepper fan (optional)

In a small bowl stir together water, soy sauce, cornstarch, pepper, garlic and ground red pepper; set aside.

Spray cold wok or large skillet with non-stick spray coating. Heat over high heat. Add asparagus and stir-fry 3 to 5 minutes or until crisp-tender. Remove asparagus from wok. Add oil to the wok or skillet. Stir-fry beef in hot oil for 2 to 3 minutes. Push beef to one side of utensil. Stir cornstarch mixture and pour into center of wok. Cook and stir until thick and bubbly. Cook and stir for 2 minutes more. Add the asparagus and mushrooms. Cook and stir until heated through. Serve over cellophane noodles or brown rice. Garnish with a pepper fan. Makes 4 servings.