2 tbsp. veg oil or shortening
12 ozs. skinless, boneless chicken breasts, cut on the diagonal into slices of preferred thickness.
2 garlic cloves, shaved with razor
Approx. 2 tsp. ginger root, shaved with razor
1 lb. asparagus, trimmed and fine chopped.
1/2 tsp. salt (or to taste)
1/8 tsp. black pepper (or to tatse)
1 pkg. (8ozs) thin sliced mushrooms
1 bunch green onions, thin sliced
1 lime, in wedges.

In nonstick 12 in. skillet, heat half oil/short. over med. high heat until hot. Add chicken, garlic and half the ginger. Cook 2-3 minutes, until chicken loses pink color throughout, stirring CONSTANTLY. Transfer chicken to seperate bowl.

To skillet, add asparagus, salt, pepper, remaining oil and 2 tbsp. water. Cook 3 minutes or until tender but still crisp, stirring frequently. Add mushrooms. Cook 1 minute. Return chicken to skillet; add green onions and rest of ginger. Cook 1-3 minutes.

Serve with the lime wedges! :)

4 servings.

You made my mouth water

I should mention that you can substitute an equivelent ammount of beef (preferably sirloin, but skirt steak is a-ok) or venison (backstrap is best, and you might want to soak it overnight first) for the chicken and it's just as delicious! :)