Asparagus And Shrimp Oriental
|Cooked shrimp||1 Pound (Fresh)|
|Water chestnuts||1 Can (10 oz)|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Onion||1 Medium, sliced|
|Diagonally sliced celery||1 Cup (16 tbs)|
|Canned cut asparagus spears/1 1/2 pounds fresh asparagus / steamed asparagus||12 Ounce, drained|
|Canned mandarin orange sections||11 Ounce, drained|
|Vegetable oil||2 Tablespoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Soy sauce||2 Tablespoon|
|Boiled rice||1 Cup (16 tbs)|
Shell; devein shrimp.
Drain and slice water chestnuts.
Arrange shrimp, chestnuts, mushrooms, onion, celery, asparagus, and oranges on large 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 minutes.
Serving size: Complete recipe
Calories 1575 Calories from Fat 324
% Daily Value*
Total Fat 37 g56.4%
Saturated Fat 5.6 g28.2%
Trans Fat 0 g
Cholesterol 884.6 mg294.9%
Sodium 3980.7 mg165.9%
Total Carbohydrates 185 g61.6%
Dietary Fiber 15.5 g62.2%
Sugars 86.4 g
Protein 118 g235.5%
Vitamin A 84.3% Vitamin C 227.5%
Calcium 37% Iron 141.5%
*Based on a 2000 Calorie diet