Stir Fried Asparagus with Lup Cheong
1 bunch asparagus
2 or 3 lup cheong sliced in thin slices
1 Tbsp. shoyu
ajinomoto
1/4 c. water
1 tsp. cornstarch
Slice asparagus in 1-inch length. Combine shoyu and ajinomoto. Heat oil in pan and saute lup cheong. Mix in asparagus and stir fry for a few minutes until tender. Make a well in the center and add water, seasoning and cornstarch. Cook until gravy comes to a boil, stirring constantly. Serve.
