Ingredients
- 20 trim asparagus
- 1/2 green pepper
- 270 gr asparagus
- 230 ml waterchestnuts
- 180 ml chicken broth
- 30 ml soy sauce
- 30 ml oil
- 8 gr cornstarch
- 4 slices mushrooms
- some green onions
- some garlic
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.
