| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Shrimp |
| 1 | lb | Asparagus |
| 2 | sl | Fresh ginger root |
| 2 | tb | Soy sauce |
| 1 | tb | Sherry |
| 1 | ts | Sugar |
| 1/2 | ts | Salt (up to) |
| 3 | tb | Oil |
INSTRUCTIONS
1. Shell and devein shrimp; cut in 3 or 4 pieces if large. 2. Cut asparagus diagonally in 1-inch sections, discarding tough white ends; then parboil. Mince ginger root. 3. Combine soy sauce, sherry, sugar and salt. 4. Heat oil. Stir-fry shrimp until pinkish. Add asparagus sections and ginger root and stir-fry a few times. 5. Add soy-sherry mixture and heat quickly. Then cook, covered, 2 minutes over medium heat. Serve at once. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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