Soak mushrooms in warm water until soft, about 30 minutes, drain. Rinse in warm water, drain, remove and discard stems, cut caps into 1 cm pieces. Trim fat from beef, cut beef with grain into 5 cm strips. Cut strips across grain into 0 cm slices. Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1 teaspoon salt, 1 teaspoon sugar, the soy sauce and white pepper in glass or plastic bowl. Cover and refrigerate 20 minutes. Break off tough ends of asparagus as far down as stalks snap easily. Cut asparagus into 2-inche pieces. Remove strings from pea pods. Place pea pods in boiling water, cover and cook 1 minute, drain. Immediately rinse under running cold water, drain. Cut green onions into 2-ince peices, cut pieces lengthwise into thin strips. Mix quarter cup chicken broth, 2 tablespoons cornstarch, the oyster sauce and 1 teaspoon sugar.

Add 2 tablespoons vegetable oil to wok, rotate to coat sides. Add mushrooms, asparagus and 1 teaspoon salt, stir fry 1 minute. Add wine, cook and stir 30 seconds. Stir in half cup chicken broth, heat to boiling. Stir in beef, heat to boiling, stir in cornstarch mixture, cook and stir until thickened, about 20 seconds. Add pea pods, cook and stir 30 seconds. Garnish with green onions Recipe By : Cooking Chinese by Leeann Chin