1/4 pound asparagus spears cut in thirds
1/4 pound button mushrooms, sliced
1/2 green bell pepper, sliced in strips
2 cloves of garlic, crushed and chopped
1/2 medium onion, chopped
1/2 tsp cumin
1/2 tsp black pepper
1/2 tsp salt
2 Tbsp oil
Heat the oil in a wok or large skillet until almost smoking. Fry the garlic and onion until transluscent while stirring constantly. Add the spices and the salt and stir. Add the vegetables and stir them constantly to keep them from burning. Turn off the fire and serve as soon as the water from the mushrooms starts coming out.
NOTE: If the asparagus spears are not too young, the tough outer layer of the bottoms will need to be peeled with a potato peeler before cutting in thirds. Some people prefer to snap off and discard the woody base.