Asparagus & shrimp oriental
6 Servings
Ingredients
| Quantity | 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 | ||
Directions
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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