| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Mostaccioli or ziti (tubular pasta) |
| 2 | ts | Vegetable oil, divided |
| 1/2 | lb | Medium shrimp, shelled and deveined, -or- |
| 12 | oz | Frozen small shrimp, thawed |
| 1 | c | Carrot slaw or coarsely shredded carrots |
| 1 | lb | Asparagus, cut diagonally into 2-in. lengths |
| 6 | Green onions, cut diagonally into 2-in. lengths (up to 8) | |
| 1 | tb | Soy sauce |
| 1 | c | Fresh orange juice |
| Salt and pepper to taste |
INSTRUCTIONS
~Star Tribune, August 17, 1994 Prepare pasta according to package directions. Drain, set aside and keep warm. Meanwhile, heat 1 teaspoon oil over high heat in a large nonstick wok or skillet. Stir-fry shrimp until firm and opaque, about 2 to 3 minutes. Remove and set aside. Add remaining vegetable oil to pan and stir-fry carrots 1 minute. Add asparagus and onions and stir-fry for another 2 to 3 minutes, until asparagus is tender-crisp. Add pasta, shrimp, soy sauce and orange juice to skillet and toss about 2 minutes. Season to taste with salt and pepper and transfer to a serving bowl. Makes 4 servings. Per serving: 512 calories, 5 gm. fat, 41 mg. cholesterol, 599 mg. sodium. Posted to rec.food.recipes by christi@meaddata.com (Christi Wilson) on 1995b, .
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