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.