1/2 lb Asparagus, thinly sliced
-on the diagonal
1/2 c  Bamboo shoots, sliced
1/2 c  Water chestnuts, sliced
1 c  Celery, sliced diagonally
-OR
1 lg Celery stalk, sliced
-diagonally
1 c  Fresh mushrooms, sliced
-OR
3/4 c  Canned mushrooms
1/2 c  Cashews (opt)
3 tb Oil
Salt

1. Clean and prepare vegetables.

2. Heat oil in wok to smoking point. Stir fry asparagus in wok for
about 2 minutes. Reduce heat to low medium, cover wok and cook
asparagus for 5 more minutes, lifting cover 3-4 times to stir it. At
the end of 5 minutes, add all the other ingredients except cashews
raise heat 1 notch, stir fry 3 minutes with cover over wok. Lift
cover at least once or twice to stir vegetables, so all will be
cooked through. Place food in platter, if desired sprinkle cashews
over all.

NOTE: A very lovely party dish, especially in spring, when asparagus
is available.