Steam 1 1/2 cups short-grain rice. Set aside. Prepare garlic, ginger, and onion and set aside. Add sliced mushrooms if desired. Mix water and McKay's seasoning and set aside.

Mix sauce ingredients: 2 tablespoons soy sauce, 2 tablespoons water, 1/2 teaspoon honey, and 2 teaspoons corn starch. Set aside.

1. Heat the sesame oil in wok or deep teflon-skillet on medium-high heat. Add garlic and ginger and stir with wooden spoon for 30 seconds, and then add broth.

2. Add asparagus and stir until asparagus begins to turn a bright green, about 2 minutes.

3. Stir in onion and water chestnuts, just long enough to sweeten the onion, about 30 to 60 seconds

4. Stir in sauce, continue stirring until sauce thickens and clears, about 30 seconds. Remove from heat. Serve over rice and garnish with crispy Chow Mein noodles. Serve with chicken (vegetarian) or fish cut bite-size.