Asparagus Saute
chinese, fish, vegetables
1 lb asparagus
3 tablespoon oil, peanut
3/4 lb raw shrimp peeled and deveined
5 mushrooms; sliced
2 teaspoon cornstarch
1/4 cup chicken or vegetable broth or- wate; r
2 tablespoon soy sauce
1 tablespoon mirin or sherry
1 dash sugar
1 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
Yield: 4 servings