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1 pound asparagus -- fresh spears
1 can bamboo shoots
1 can waterchestnuts -- sliced
2 stalks celery -- sliced 1/2" thick
1 cup fresh mushrooms -- sliced
4 tablespoons oil -- for cooking
1 each salt and pepper -- to taste
How To Prepare:
Cut all vegetables about the same thickenss to promote even cooking.
Heat oil in wok or large skillet. Stir fry asparagus for about 2 minutes. Reduce heat to medium, cover and cook for 5 more minutes, stiring occasionally to prevent burning. Add all the other ingredients and raise heat to med/high, stir fry 3 - 5 minutes, making sure to stir often.
Carbs per serving - include all nutritional information if known: