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1
Soak mushrooms in warm water until soft, about 30 minutes, drain.
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2
Rinse in warm water, drain, remove and discard stems, cut caps into 1/2 inch pieces.
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3
Trim fat from beef, cut beef with grain into 2 inch strips.
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4
Cut strips across grain into 18 inch slices.
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5
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.
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6
Cover and refrigerate 20 minutes.
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7
Break off tough ends of asparagus as far down as stalks snap easily.
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8
Cut asparagus into 2-inch pieces.
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9
Remove strings from pea pods.
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10
Place pea pods in boiling water, cover and cook 1 minute, Immediately rinse under running cold water, drain.
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11
Cut green onions into 2-ince peices, cut pieces lengthwise into thin strips.
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12
Mix 1/4 cup chicken broth, 2 tablespoons cornstarch, the oyster sauce and 1 teaspoon sugar.
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13
Add 2 tablespoons vegetable oil to wok, rotate to coat sides.
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14
Add mushrooms, asparagus and 1 teaspoon salt, stir fry 1 minute.
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15
Add wine, cook and stir 30 seconds.
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16
Stir in 1/2 cup chicken broth, heat to boiling.
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17
Stir in beef, heat to boiling, stir in cornstarch mixture, cook and stir until thickened, about 20 seconds.
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18
Add pea pods, cook and stir 30 seconds.
