| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Seafood, Meats | Vegetables, Seafood, China, Archived | 4 | Servings | |
INGREDIENTS
| 1 | lb | Asparagus |
| 3 | tb | Oil, peanut |
| 3/4 | lb | Raw shrimp peeled and deveined |
| 5 | Mushrooms; sliced | |
| 2 | ts | Cornstarch |
| 1/4 | c | Chicken or Vegetable broth OR- Water |
| 2 | tb | Soy sauce |
| 1 | tb | Mirin or sherry |
| 1 | ds | Sugar |
| Salt, pepper |
INSTRUCTIONS
Break off woody ends from asparagus and cut spears into 1/2-inch diagonal slices. Heat half of oil in wok or skillet and cook asparagus until bright green. Push asparagus to one side. Add remaining oil and saute shrimp and mushrooms 2 minutes. In bowl, combine cornstarch, broth, soy sauce, mirin and sugar. Stir into asparagus mixture. Season to taste with salt and pepper. Cook 1 to 2 minutes longer. (C) 1992 The Los Angeles Times Recipe courtesy of: Karen Mintzias, 03 Mar 93 17:06:14 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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