Stir-fried shrimp and asparagus
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Shrimp |
| 1 | pounds | Asparagus |
| 2 | slices | Fresh ginger root |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Sherry |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Salt (up to) |
| 3 | tablespoons | Oil |
Directions
1. Shell and devein shrimp; cut in 3 or 4 pieces if large.
2. Cut asparagus diagonally in 1-inch sections, discarding tough white ends; then parboil. Mince ginger root.
3. Combine soy sauce, sherry, sugar and salt.
4. Heat oil. Stir-fry shrimp until pinkish. Add asparagus sections and ginger root and stir-fry a few times.
5. Add soy-sherry mixture and heat quickly. Then cook, covered, 2 minutes over medium heat. Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .