Stir-Fried Asparagus

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Serves about 4

1 pound asparagus
1/2 cup water
1/2 teaspoon instant chicken bouillon
1 tablespoon cornstarch
1 tablespoon cold water
2 tablespoons vegetable oil
1-1/2 cups fresh mushrooms, sliced
1/8 teaspoon fresh ground black pepper

Cut asparagus into 1" pieces and steam lightly. Mix 1/2 cup water and the dry bouillon; reserve. Mix cornstarch and 1 tablespoon water; reserve. Heat oil in wok or 12 inch skillet over medium heat. Add asparagus, mushrooms, salt and pepper. Stir-fry about 1 minute. Stir in bouillon mixture and heat to boiling. Stir in cornstarch mixture. Cook and stir until thickened, about 10 seconds.

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