3/4 lb. fresh asparagus
2 tbsp. oil
4 med. mushrooms, sliced
1 bunchg green onions, sliced, white part only
1 sm. clove garlic, pressed
1/2 med. green pepper, sliced
1 can water chestnuts, drained & sliced
3/4 c. chicken broth
1 tbsp. cornstarch
2 tbsp. soy sauce

Trim asparagus. Cut diagonally into thin slices. Heat oil in skillet or wok over medium-high heat. Add mushrooms. Cook, stirring until lightly browned. Add asparagus, onions, garlic and green peppers. Stir fry 2 to 3 minutes. Add water chestnuts, stir fry 1 to 2 minutes. Blend broth, cornstarch and soy sauce. Stir into mixture. Cook, stirring until thickened. Reduce heat, cover. Simmer 2 to 3 minutes until vegetables are tender crisp.