| 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, .
A Message from our Provider:
“We see a only a glimmering of the plans of God…”