2 lbs asparagus
2 T sesame oil
2 cloves garlic, minced
1 can (8 oz) water chestnuts, drained
1 chicken or vegetarian bouillion cube (no MSG variety best)
3 T fresh lemon juice
2 teaspoons grated lemon zest
3 teaspoons soy sauce
salt and freshly ground black pepper, to taste

Wash and dry asparagus and break off the tough part of the stems. Cut diagonally into 2-inch pieces.

Heat oil in a non-stick frying pan or wok over medium-high heat. Stir-fry garlic for 1 minute. Add asparagus and water chestnuts. Stir-fry for about 3 minutes. Add bouillion cube, lemon juice, lemon zest, and soy sauce.

Cook another minute or so until asparagus is crisp-tender and all ingredients are heated through.

Taste for seasoning. Serve immediately.

Makes 6 servings.

Tammy from the Radiant Recovery Community Forum.