| 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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