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CATEGORY CUISINE TAG YIELD
Vegetables Thai Side dish, Thai, Vegetables 6 Servings

INGREDIENTS

1/2 lb Asaparagus
1 Vegetable bouillon cube
1 tb Cornstarch
4 tb Vegetable oil
1 tb Garlic, chopped
6 Fresh shiitake mushrooms, stems removed & sliced
2 Green onions, chopped
1 1/2 tb Vegetarian oyster sauce
Pepper

INSTRUCTIONS

Clean the asparagus & trim.  Parboil for 2 to 3 minutes. Dissolve the
bouillon cube in 1/2 c water then add the cornstarch & stir to dissolve.
Heat the oil in a wok over medium-high heat almost to the smoking point.
Add the garlic & brown it.  Add the asparagus, mushrooms & onions all at
once. Immediately add the oyster sauce & dissolved bouillon cube. Stir-fry
for 3 minutes.  Turn into a serving dish & garnish with pepper.

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