Yield: 4 Servings
|3 tablespoons||Oil, peanut|
|¾ pounds||Raw shrimp peeled and deveined|
|¼ cup||Chicken or Vegetable broth OR- Water|
|2 tablespoons||Soy sauce|
|1 tablespoon||Mirin or sherry|
Break off woody ends from asparagus and cut spears into ½-inch diagonal slices. Heat half of oil in wok or skillet and cook asparagus until bright green. Push asparagus to one side. Add remaining oil and saute shrimp and mushrooms 2 minutes. In bowl, combine cornstarch, broth, soy sauce, mirin and sugar. Stir into asparagus mixture. Season to taste with salt and pepper. Cook 1 to 2 minutes longer.
(C) 1992 The Los Angeles Times Recipe courtesy of: Karen Mintzias, 03 Mar 93 17:06:14