Name: Stir-Fried Shrimp and Asparagus
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

You may have wealth. It cannot profit long. You may have health. Decay will cause its flower to fade. You may have strength. It soon will totter to the grave. You may have honors. A breath will blast them. You may have flattering friends. They are but as a summer brook. These boasted joys often now cover an aching heart, but they never gave a grain of solid peace; they never healed a wounded conscience; they never won approving looks from God; they never crushed the sting of sin.

Henry Law

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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