Seafood and Asparagus Oriental Stir-Fry ( A G.O.G original recipe from Chef Jerry ! )

Wash   and clean fish or shrimp. Cut into 1-inch cubes, if necessary. In large   non-stick fry pan or wok, heat oil. Stir-fry seafood until fish flakes or   seafood is done. Remove from pan. Place asparagus, onions, bok choy and   mushrooms in hot fry pan and stir-fry about 3 minutes or until just   crisp-tender. Add water chestnuts and chicken broth. Heat, stirring   frequently, until liquid starts to boil. Combine corn starch and soy sauce.   Add to hot mixture, stirring constantly. Continue cooking and stirring about   3 minutes or until mixture thickens and starch is cooked. Return seafood to   fry pan and continue cooking until hot. Serve immediately over hot rice and   garnish with almonds.

Yields: Six girlie servings or four manly servings

1 pound salmon, shrimp or scallops
2 Tablespoons virgin olive oil
10 ounces asparagus, fresh,
1/2 cup diced red onions
1/2 cup bok choy, cut diagonally
1 cup sliced fresh shitake mushrooms
1 can (8 ounces) sliced water chestnuts, drained
2 cups chicken broth
2 Tablespoons corn starch
2 Tablespoons light soy sauce
4 cups cooked rice
1/4 cup slivered almonds, toasted