Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Asparagus
1/2 c Water
1/2 ts Instant chicken boullion
1 tb Cornstarch
1 tb Water, cold
2 tb Vegetable oil
1 1/2 c Mushrooms, fresh, sliced
1/8 ts Pepper, fresh ground blk

Cut asparagus into 1" pieces and steam lightly. Mix
1/2 c water and the dry boullion; reserve. Mix
cornstarch and 1T water; reserve. Heat oil in wok or
12 inch skillet over medium heat. Add asparagus,
mushrooms, salt pepper. Stir fry about 1 minute.
Stir in bouillion mixture and heat to boiling. Stir in
cornstarch mixture. Cook and stir until thickened,
about 10 seconds. Serve as a side dish or entree. 90
calories per serving.

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