Recipe - Chinese Stir-Fried Asparagus

1 pound Fresh asparagus
One fourth cup Chicken stock or bouillon;
(One fourth to 1/2)
2 tablespoon Peanut oil
1 Green onion; cut in 1/2inch
pieces
1 tablespoon Soy sauce; (can be low
sodium type) or chopped
black bean sauce (available
in Oriental markets)
One half teaspoon Sugar

Discard tough fibrous ends of asparagus. Cut stalks diagonally in 1 to 1
1/2inch sections. If desired, blanch stalks only (cook briefly in boiling
water or in microwave). Combine stock, soy sauce and sugar. Heat oil in a
wok. Add asparagus. Stirfry to coat with oil; heat through. Add stock
mixture; heat quickly. Add green onion. Simmer, covered, over medium heat
until asparagus is done, about 3 minutes. Serves 3 to 4.
Posted to recipeludigest by "Diane Geary." diane@keyway.net on Feb 4,
1998