1 lb. boned chicken meat
1 tsp. sherry
1/2 tsp. salt
1/2 tsp. soy sauce
Shake or 2 of pepper
2 tsp. flour
1 egg white, beaten
1 bunch fresh asparagus, sliced into 1 inch sections
1 tsp. ground ginger
1 tsp. sherry
1/2 tsp. salt
1 tsp. sugar

Slice chicken into 1/4 inch slices. Marinate with the first measures of sherry, salt, soy sauce, pepper, and flour for about 10 minutes. Add the egg white and work in well. Heat some oil in a wok or skillet until very hot. Add chicken and quickly stir-fry until done. Strain and reserve. Brown the ginger in heated oil and saute the asparagus until bright, bright green. Add the chicken and mix well. Add the second measures of sherry, salt, and sugar. Toss quickly and serve.