Asparagus saute
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Asparagus |
| 3 | tablespoons | Oil, peanut |
| ¾ | pounds | Raw shrimp peeled and deveined |
| 5 | Mushrooms; sliced | |
| 2 | teaspoons | Cornstarch |
| ¼ | cup | Chicken or Vegetable broth OR- Water |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Mirin or sherry |
| 1 | dash | Sugar |
| Salt, pepper | ||
Directions
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