Stir-fried Shrimp And Asparagus
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Shrimp |
| 1 | lb | Asparagus |
| 2 | Fresh ginger root | |
| 2 | T | Soy sauce |
| 1 | T | Sherry |
| 1 | t | Sugar |
| 1/2 | t | Salt |
| 2 | up to | |
| 3 | T | Oil |
INSTRUCTIONS
Shell and devein shrimp; cut in 3 or 4 pieces if large. Cut asparagus diagonally in 1-inch sections, discarding tough white ends; then parboil. Mince ginger root. Combine soy sauce, sherry, sugar and salt. Heat oil. Stir-fry shrimp until pinkish. Add asparagus sections and ginger root and stir-fry a few times. 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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Nutrition (calculated from recipe ingredients)
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Calories: 184
Calories From Fat: 106
Total Fat: 11.9g
Cholesterol: 71.4mg
Sodium: 2290.5mg
Potassium: 435.1mg
Carbohydrates: 5.5g
Fiber: 1.2g
Sugar: 1.2g
Protein: 13.5g