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Asparagus and Shrimp Oriental


1 pound Fresh Shrimp, cooked
1 can Water Chestnuts
1 cup Fresh Mushrooms, sliced
1 medium Onion, sliced
1 cup Celery, sliced diagonally
1 1/2 pound Fresh Asparagus, steamed
1 11 ounces can Mandarin Orange sections, drained
2 tablespoons Vegetable Oil
1/2 teaspoon Salt
1/4 teaspoon Freshly Ground Pepper
2 tablespoons Sugar
2 tablespoons Soy Sauce
Boiled Rice

Shell; devein shrimp. Drain and slice water chestnuts. Arrange shrimp, chestnuts, mushrooms, onion, celery, asparagus, and oranges on lg. tray. Heat oil in wok or electric skillet. Add onion, celery, salt, pepper, and sugar; cook, stirring, until vegetables. are crisp-tender. Add asparagus and shrimp; place mushrooms and water chestnuts over shrimp. Sprinkle with soy sauce; place orange sections on top. Cover; cook until mixture begins to steam; reduce heat. Simmer about 12 min. Serve on rice.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.