1/2 lb Asaparagus

1 ea Vegetable bouillon cube

1 tb Cornstarch

4 tb Vegetable oil

1 tb Garlic, chopped

6 ea Fresh shiitake mushrooms,

-- stems removed & sliced 2 ea Green onions, chopped

1 1/2 tb Vegetarian oyster sauce

Pepper 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.