Ingredients
- 4 green onions (minced)
- 525 gr asparagus
- 250 gr shrimp
- 180 gr long rice (grain cooked)
- 180 ml chicken broth
- 30 ml dry sherry
- 30 ml soy sauce
- 30 ml oriental sesame oil
- 16 gr mirin
- 3 gr cornstarch
- 2 ml chili oil (hot)
- 1 gr orange peel (finely grated)
- 1 gr lemon peel (finely grated)
Orange Peel Julienne Mix First 1O Ingredients in Medium Bowl. Cover & Refrigerate 2 OR 3 Hours, Turning Occasionally. Mix half 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 quarter 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.
