1/2 lb Asaparagus

      1 ea Vegetable bouillon cube

      1 tb Cornstarch

      4 tb Vegetable oil

      1 tb Garlic, chopped

      6 ea Fresh shiitake mushrooms,

           -- stems removed & sliced
      2 ea Green onions, chopped

  1 1/2 tb Vegetarian oyster sauce

           Pepper
  Clean the asparagus & trim.  Parboil for 2 to 3 minutes.
  Dissolve the bouillon cube in 1/2 c water then add the cornstarch &
  stir to dissolve.
  Heat the oil in a wok over medium-high heat almost to the smoking
  point. Add the garlic & brown it.  Add the asparagus, mushrooms &
  onions all at once.  Immediately add the oyster sauce & dissolved
  bouillon cube. Stir-fry for 3 minutes.  Turn into a serving dish &
  garnish with pepper.