instant chicken bouillon
fresh mushrooms, sliced
freshly ground black pepper
1Cut asparagus into 1" pieces and steam lightly.
2Mix 1/2 cup water and the dry bouillon; reserve.
3Mix cornstarch and 1 tablespoon water; reserve.
4Heat oil in wok or 12 inch skillet over medium heat.
5Add asparagus, mushrooms, salt and pepper.
6Stir fry about 1 minute.
7Stir in bouillon mixture and heat to boiling. Stir in cornstarch mixture.
8Cook and stir until thickened, about 10 seconds.
9Serve as a side dish or entree.