---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables, Oriental, Wok
       Yield: 4 servings
     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
       1 lg Celery stalk, sliced
       1 c  Fresh mushrooms, sliced
     3/4 c  Canned mushrooms
     1/2 c  Cashews (opt)
       3 tb Oil
   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.