Ingredients
- 4 green onions (minced)
- 1 1/2 lb asparagus
- 1 lb shrimp
- 1 1/2 c long rice (grain cooked)
- 3/4 c chicken broth
- 2 tb dry sherry
- 2 tb soy sauce
- 2 tb oriental sesame oil
- 2 tb mirin
- 1 ts cornstarch
- 1/2 ts chili oil (hot)
- 1/2 ts orange peel (finely grated)
- 1/4 ts lemon peel (finely grated)
Orange Peel Julienne Mix First 1O Ingredients in Medium Bowl. Cover & Refrigerate 2 OR 3 Hours, Turning Occasionally. Mix 1/2 C. Broth, Sherry & Cornstarch in Small Bowl. Coat Heavy Large Skilled With Spray Generously. Add 1 T. Sesame Oil & Heat Over High Heat. Add Shirmp With Marinade & Stir Fry Until Shrimp Just Turn Pink, About 2 Min. Transfer Shrimp To Bowl, Using Slottedspoon. Add Asparagus & Remaining 1/4 C. Broth To Skilet. Reduce Heat To Medium-Low. Cover & Cook Until Asparagus Are Crisp-Tender, About 5 Min. Stir Cornstarch Mixture & Add To Skillet. Return Shrimp To Skillet& Stir Until Sauce Turns Translucent, About 2 Min. Mix in Green Onion Julienne. Mound Rice in Deep Platter. Ladle Shrimp Mixture Over. Granish With Orange Peel Julienne And Serve Immediately.
