Peking-Style Asparagus

• 2 tablespoons peanut oil
• 14 cup chicken stock
• 14 cup water
• 1 tablespoon sherry wine
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 (15 ounce) can asparagus, drained

1. Heat a wok over high heat.
2. Add the oil, chicken stock, water, sherry, soy sauce and cornstarch -- stir constantly until it boils and thickens a bit.
3. Then add the drained asparagus.
4. Heat thoroughly and serve.

peanut oil, chicken, water, sherry wine, soy sauce, cornstarch

Taken from www.food.com/recipe/peking-style-asparagus-265993 (may not work)