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Asparagus And Shrimp Oriental

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  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
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Sugar 2 Tablespoon
  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.

Recipe Summary

Side Dish

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