Recipe by: My Great Recipes
Trim asparagus and cut diagonally into thin slices.
Heat oil in large skillet or wok over medium-high heat. Add mushrooms and cook, stirring, until lightly browned.
Add asparagus, green onions, garlic and greep pepper. Stir-fry for 2 to 3 minutes.
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.