Asparagus & shrimp oriental

Yield: 6 Servings

Measure Ingredient
LISA CRAWLEY TSPN00B-----
1 pounds Fresh Shrimp -- cooked
1 can Water Chestnuts
1 cup Fresh Mushrooms -- sliced
1 medium Onion -- sliced
1 cup Celery -- sliced diagonally
1½ pounds Fresh Asparagus -- steamed
1 11 ounces Cn Mandarin
Orange sections -- drained
2 tablespoons Vegetable Oil
½ teaspoon Salt
¼ teaspoon Freshly Ground Pepper
2 tablespoons Sugar
2 tablespoons Soy Sauce
Boiled Rice

Shell; devein shrimp. Drain and slice water chestnuts. Arrange shrimp, chestnuts, mushrooms, onion, celery, asparagus, and oranges on lg. tray. Heat oil in wok or electric skillet. Add onion, celery, salt, pepper, and sugar; cook, stirring, until veg. are crisp-tender.

Add asparagus and shrimp; place mushrooms and water chestnuts over shrimp. Sprinkle with soy sauce; place orange sections on top. Cover; cook until mixture begins to steam; reduce heat. Simmer about 12 min.

Serve on rice. Yield: 6 servings.

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