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Snap off and discard tough ends of asparagus, then cut spears into 1/4 inch slanting slices. Place wok over high heat; when wok is hot, add oil. When oil begins to heat, add garlic and ginger and stir once; then add asparagus and stir-fry for 1 minute. Add water; cover and cook until asparagus is tender-crisp to bite (2 to 3 minutes). Makes 4 servings. Beyond Biscuits Newsletter, Issue 30 February 8, 1998; Busted by Barb by email@example.com on behalf of Recipe by: The Wok Cookbook (Sunset) Posted to MC-Recipe Digest by "firstname.lastname@example.org"
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