Title: Stir fried beef with asparagus
 Categories: Chinese
      Yield: 5 Servings
 
     10 md Medium dried black mushrooms
      1 lb Beef flank or boneless
           Sirloin steak
      1 tb Vegtable oil
      1 ts Cornstarch
      1 ts Salt
      1 ts Sugar
      1 ts Soy sauce ( light or dark )
        ds White pepper
      1 lb Asparagus
      4 oz Pea pods
      2    Green onions with tops
    1/4 c  Chicken broth, cold water in
           Pinch
      2 tb Cornstarch
      2 tb Oyster sauce
      1 ts Sugar
      3 tb Vegetable oil
      1 ts Finely chopped ginger root
      1 ts Finely chopped garlic
      2 tb Vegtable oil
      1 ts Salt
      2 tb Dry white wine
    1/2 c  Chicken broth
 
  Soak mushrooms in warm water until soft, about 30 minutes, drain.
  Rinse in warm water, drain, remove and discard stems, cut caps into
  1/2 inch pieces. Trim fat from beef, cut beef with grain into 2 inch
  strips. Cut strips across grain into 1/8 inch slices.   Toss beef, 1
  tablespoon vegetable oil, 1 teaspoon cornstarch, 1 teaspoon salt, 1
  teaspoon sugar, the soy sauce and white pepper in glass or plastic
  bowl. Cover and refrigerate 20 minutes.
  
  Break off tough ends of asparagus as far down as stalks snap easily.
  Cut asparagus into 2-inche pieces. Remove strings from pea pods.
  Place pea pods in boiling water, cover and cook 1 minute, drain.
  Immediately rinse under running cold water, drain. Cut green onions
  into 2-ince peices, cut pieces lengthwise into thin strips. Mix 1/4
  cup chicken broth, 2 tablespoons cornstarch, the oyster sauce and
        1    teaspoon sugar.
  
  Add 2 tablespoons vegetable oil to wok, rotate to coat sides. Add
  mushrooms, asparagus and 1 teaspoon salt, stir fry 1 minute. Add
  wine, cook and stir 30 seconds. Stir in 1/2 cup chicken broth, heat
  to boiling. Stir in beef, heat to boiling, stir in cornstarch
  mixture, cook and stir until thickened, about 20 seconds. Add pea
  pods, cook and stir 30 seconds. Garnish with green onions