4 chicken breasts, skinned and boned or
Fresh shelled and deveined shrimp (3/4 to 1 pound)
¼ tsp salt
2 tbs sherry
4 tbs oil
1 tbs soy sauce
½ cup thinly sliced scallions
2 tbs water
1 tbs cornstarch
2 tsp sugar
2 cups ¼” sliced mushrooms
2 cups 1/2” diagonally sliced pieces asparagus
1 clove garlic, peeled and minced
¼ to ½ tsp grated ginger root (1/4 tsp ground ginger)

Cut the chicken breasts into 2-inch pieces. Mix the sherry, soy sauce, water, cornstarch, sugar, garlic, ginger root, and salt in a small bowl. Add the chicken and stir to coat. Marinate in the refrigerator for at least 1 hour. Just before serving, heat 3 tbs. of the oil in a large frying pan over medium-high. Add the scallions, asparagus, and mushrooms. Stir-fry for 3 to 4 minutes or until the mushrooms and asparagus soften slightly. Remove the vegetables from the pan, add the remaining tbs. of oil and the chicken. Stir-fry the chicken for 4 to 5 minutes or until almost done. Return the vegetables to the pan, add any remaining marinade, and continue to cook, stirring, for another 2 to 3 minutes or until the flavors are well blended. Serve immediately.

Note: Fresh shelled and deveined shrimp may be substituted for chicken. Stir-fry the shrimp for only 2 to 3 minutes or until it turns pink. The rest of the cooking times and ingredients are the same as for chicken.