Ingredients Jump to Instructions ↓

  1. 1 lb Large Shrimp, Shelled and Deveined

  2. 2 lg Green Onions Minced

  3. 2 tb Soy Sauce

  4. 2 tb Mirin (Syrupy Rice Wine)

  5. 1/2 ts Hot Chili Oil

  6. 1/2 ts Finely Grated Orange Peel

  7. 1/4 ts Finely Grated Lemon Peel

  8. 3/4 c Chicken Broth

  9. 2 tb Dry Sherry OR Port

  10. 1 ts Cornstarch

  11. Nonstick Vegetable Oil

  12. Spray

  13. 1 tb Oriental Sesame Oil

  14. 1/2 lb Asparagus, Peeled and Cut Into 2 Inch. Pieces

  15. 2 Green Onions, Cut Into Match-Stick Julienne

  16. 1/2 c Long-Grain Rice Cooked

  17. Orange Peel Julienne

Instructions Jump to Ingredients ↑

  1. Mix First 1O Ingredients in Medium Bowl. Cover and Refrigerate 2 OR 3 Hours, Turning Occasionally. Mix 1/2 C. Broth, Sherry and Cornstarch in Small Bowl.

  2. Coat Heavy Large Skilled With Spray Generously. Add 1 T. Sesame Oil and Heat Over High Heat. Add Shirmp With Marinade and Stir Fry Until Shrimp Just Turn Pink, About 2 Min. Transfer Shrimp To Bowl, Using Slottedspoon.

  3. Add Asparagus and Remaining 1/4 C. Broth To Skilet. Reduce Heat To Medium-Low. Cover and Cook Until Asparagus Are Crisp-Tender, About 5 Min.

  4. Stir Cornstarch Mixture and Add To Skillet. Return Shrimp To Skilletand Stir Until Sauce Turns Translucent, About 2 Min. Mix in Green Onion Julienne.

  5. Mound Rice in Deep Platter. Ladle Shrimp Mixture Over. Granish With Orange Peel Julienne And Serve Immediately. —–


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