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.