Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Large Shrimp, Shelled & |
| Deveined | |
| 2 larges | Green Onions Minced |
| 2 tablespoons | Soy Sauce |
| 2 tablespoons | Mirin (Syrupy Rice Wine) |
| 1 tablespoon | Oriental Sesame Oil |
| ½ teaspoon | Hot Chili Oil |
| ½ teaspoon | Finely Grated Orange Peel |
| ¼ teaspoon | Finely Grated Lemon Peel |
| ¾ cup | Chicken Broth |
| 2 tablespoons | Dry Sherry OR Port |
| 1 teaspoon | Cornstarch |
| Nonstick Vegetable Oil | |
| Spray | |
| 1 tablespoon | Oriental Sesame Oil |
| 1½ pounds | Asparagus, Peeled & Cut |
| Into 2 Inch. Pieces | |
| 2 | Green Onions, Cut Into |
| Match-Stick Julienne | |
| 1½ cup | Long-Grain Rice Cooked |
| Orange Peel Julienne |
Mix First 1O Ingredients in Medium Bowl. Cover & Refrigerate 2 OR 3 Hours, Turning Occasionally. Mix ½ C. Broth, Sherry & Cornstarch in Small Bowl. Coat Heavy Large Skilled With Spray Generously. Add 1 T.
Sesame Oil & Heat Over High Heat. Add Shirmp With Marinade & Stir Fry Until Shrimp Just Turn Pink, About 2 Min. Transfer Shrimp To Bowl, Using Slottedspoon.
Add Asparagus & Remaining ¼ C. Broth To Skilet. Reduce Heat To Medium-Low. Cover & Cook Until Asparagus Are Crisp-Tender, About 5 Min. Stir Cornstarch Mixture & Add To Skillet. Return Shrimp To Skillet& Stir Until Sauce Turns Translucent, About 2 Min. Mix in Green Onion Julienne.
Mound Rice in Deep Platter. Ladle Shrimp Mixture Over. Granish With Orange Peel Julienne And Serve Immediately.