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Asparagus saute

Yield: 4 Servings

Ingredients:

• 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

Instructions:

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

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