Yield: 4 Servings
Measure | Ingredient |
---|---|
1 pounds | Asparagus |
3 tablespoons | Oil, peanut |
¾ pounds | Raw shrimp peeled and deveined |
5 \N | 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 |
\N \N | Salt, pepper |
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