3/4 lb Asparagus 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 Recipe by: My Great Recipes Preparation Time: 0:20 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. Add water chestnuts and stir-fry 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.