Asparagus saute

Yield: 4 Servings

Measure 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

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

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