|Asparagus/Green beans||4 Ounce, cut 1inch long|
|Boiling water||3 Cup (48 tbs)|
|Canned bamboo shoots||8 Ounce (Drained)|
|Water||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Sesame oil||1 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Vegetable oil||6 Tablespoon|
|Garlic||1 1⁄2 Clove (7.5 gm), crushed|
|Canned mushrooms||4 Ounce (Drained)|
|Salt||1 1⁄4 Teaspoon|
Cook asparagus and carrot in 3 cups boiling water 3 minutes.
Drain, then plunge cooked vegetables into cold water.
Chop drained vegetables and bamboo shoots into large matchsticks with a cleaver.
Mix ingredients for seasoning sauce in a small bowl; set aside.
Heat oil in a wok over high heat 30 seconds.
Stir-fry garlic until golden, 30 seconds.
Add chopped vegetables, mushrooms and salt.
Stir-fry 2 to 3 minutes.
Add seasoning sauce.
Stir-fry until sauce thickens slightly.
Mix well to coat vegetables with sauce.