Asparagus Saute
- 1 lb Asparagus
- 3 tb Oil, peanut
- 3/4 lb Raw shrimp
- - peeled and deveined
- 5 Mushrooms; sliced
- 2 ts Cornstarch
- 1/4 c Chicken or Vegetable broth
- -OR- Water
- 2 tb Soy sauce
- 1 tb Mirin or sherry
- 1 ds Sugar
- Salt, pepper
Break off woody ends from asparagus and cut spears into 1/2-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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
