Mariner'S Stir Fry
|Shrimp in shells||1 Pound (Fresh Or Frozen)|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
|Cooking oil||1 Tablespoon|
|Grated ginger root||1 Teaspoon|
|Asparagus||3⁄4 Pound, bias-sliced into 1 inch lengths to make 1 1/2 cups|
|Mushrooms||5 Ounce, sliced to make 1 cup|
|Canned sliced water chestnuts||4 Ounce, drained (Half Of An 8 Ounce Can)|
|Cherry tomatoes||8 , halved|
|Hot cooked brown rice||1⁄2 Cup (8 tbs)|
Thaw shrimp, if frozen.
Shell and devein shrimp.
Halve shrimp lengthwise.
(If shrimp are large, halve again crosswise.) For marinade, stir together water, wine, and soy sauce.
Add shrimp, stirring to coat well.
Cover and marinate at room temperature for 30 minutes or in the refrigerator for 2 hours, stirring occasionally.
Drain shrimp, reserving the marinade.
Stir cornstarch into reserved marinade.
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry gingerroot in hot oil for 15 seconds.
Add asparagus; stir-fry for 4 minutes.
Add mushrooms; stir-fry about 1 minute or till asparagus is crisp-tender.
Remove vegetables from the wok.
Add half of the shrimp to the hot wok or skillet.
Stir-fry for 2 to 3 minutes or till shrimp turn pink.
Stir-fry remaining shrimp for 2 to 3 minutes or till shrimp turn pink.
Return all shrimp to the wok.
Stir in water chestnuts.
Push shrimp mixture from center of the wok.
Stir marinade mixture; add to center of the wok.
Cook and stir till bubbly.
Cook and stir for 1 minute more.
Return vegetables; stir ingredients together.
Arrange tomatoes atop.
Cover and cook for 1 minute.
Serve at once atop rice.