1 lb. fresh asparagus
2 tbsp. oil
1/8" slice fresh ginger, size of a quarter
2 tsp. soy sauce
1/4 c. chicken broth or bouillon
1/2 tsp. cornstarch

Wash asparagus. Snap off bottom end of asparagus where it breaks easily. Cut diagonally into 1" pieces. Place in rapidly boiling water; remove from heat and let stand 4 minutes; drain. Add oil to large skillet or wok; heat until very hot. Add ginger and stir about 1 minute; remove ginger. Add asparagus and cook until heated through. Combine soy sauce, chicken broth and cornstarch in small dish; stir until smooth. Add to asparagus. Simmer 2 to 3 minutes. Asparagus should be crisp-tender. Makes 4 servings.

TIP: Fresh broccoli may be substituted for asparagus. If desired, add sliced water chestnuts.