Stir-

2 tb Oil

4 md Mushrooms; sliced

1 bn Green onions; sliced, white

1 Cl Garlic; minced or pressed

1/2 md Green pepper; slivered

8 oz Waterchestnuts; drained

3/4 c Chicken broth

1 tb Cornstarch

2 tb Soy sauce

20 Trim asparagus and cut diagonally into thin slices. Heat oil in large skillet or wok over medium-high heat. Add mushrooms and cook, stirring, until lightly browned. Add asparagus, green onions, garlic and greep pepper. Stir-fry for 2 to 3 minutes.

1 to 2 minutes. Blend broth, cornstarch adn soy sauce. Stir into mixture. Cook, stirring, until thickened. Reduce heat. Cover and simmer

2 to 3 minutes or until vegetables are of desired doneness.