Beef with Asparagus (Prodigy) -

2-in long --MARINADE--

2 ts Cornstarch

1 1/2 tb Chinese rice wine OR - dry sherry 2 tb Light soy sauce

3 tb Peanut oil

1/2 lb Fresh asparagus

- sliced diagonally Salt; to taste 3 tb Chicken broth

10 minutes. Heat

1 1/2 tablespoons peanut oil in a wok over a high flame and stir-fry the beef long enough to brown it lightly. Remove from wok and drain. In the remaining

1 1/2 tablespoons of oil, stir-fry the asparagus for a few seconds to coat it. Add salt and chicken broth and boil until the asparagus is tender-crisp (about 1 minute). Add the beef and toss it with the asparagus to combine them. Serve the beef immediately. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK