| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables |
6 |
Servings |
INGREDIENTS
|
|
LISA CRAWLEY TSPN00B—– |
| 1 |
lb |
Fresh Shrimp — cooked |
| 1 |
cn |
Water Chestnuts |
| 1 |
c |
Fresh Mushrooms — sliced |
| 1 |
md |
Onion — sliced |
| 1 |
c |
Celery — sliced diagonally |
| 1 1/2 |
lb |
Fresh Asparagus — steamed |
| 1 |
|
11 ounces Cn Mandarin |
|
|
Orange sections — drained |
| 2 |
tb |
Vegetable Oil |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly Ground Pepper |
| 2 |
tb |
Sugar |
| 2 |
tb |
Soy Sauce |
|
|
Boiled Rice |
INSTRUCTIONS
Shell; devein shrimp. Drain and slice water chestnuts. Arrange shrimp,
chestnuts, mushrooms, onion, celery, asparagus, and oranges on lg. tray.
Heat oil in wok or electric skillet. Add onion, celery, salt, pepper, and
sugar; cook, stirring, until veg. are crisp-tender. Add asparagus and
shrimp; place mushrooms and water chestnuts over shrimp. Sprinkle with soy
sauce; place orange sections on top. Cover; cook until mixture begins to
steam; reduce heat. Simmer about 12 min. Serve on rice. Yield: 6 servings.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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