Ingredients
- 1/2 bamboo shoots
- 180 gr asparagus
- 150 gr mushrooms (canned)
- 120 ml water chestnuts
- 100 gr celery
- 60 gr cashews
- 45 ml oil
- 1 slice celery stalk
about 2 minutes. Reduce heat to low medium, cover wok and cook asparagus for 5 more minutes, lifting cover 3-4 times to stir it. At the end of 5 minutes, add all the other ingredients except cashews raise heat 1 notch, stir fry 3 minutes with cover over wok. Lift cover at least once or twice to stir vegetables, so all will be cooked through. Place food in platter, if desired sprinkle cashews over all. NOTE: A very lovely party dish, especially in spring, when asparagus is available.
