Title: Asparagus Saute
Categories: Vegetables, Seafood, China, Archived
Yield: 4 Servings

1 lb Asparagus
3 tb Oil, peanut
3/4 lb Raw shrimp
- peeled and deveined
5 Mushrooms; sliced
2 ts Cornstarch
1/4 c Chicken or Vegetable broth
-OR- Water
2 tb Soy sauce
1 tb Mirin or sherry
1 ds Sugar
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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip