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Asparagus and shrimp oriental
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| Artist: |
_ |
| Categories: |
Asian, Asparagus, Chinese, Ethnic, Oriental, Seafood, Shrimp, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Fresh Shrimp, cooked | | 1
| can | Water Chestnuts | | 1
| cup | Fresh Mushrooms, sliced | | 1
| med | Onion, sliced | | 1
| cup | Celery, sliced diagonally | | 1 1/2
| lbs | Fresh Asparagus, steamed | | 11
| oz | Cn Mandarin Orange sections | | | -drained | | 2
| tbsp | Vegetable Oil | | 1/2
| tsp | Salt | | 1/4
| tsp | Freshly Ground Pepper | | 2
| tbsp | Sugar | | 2
| tbsp | Soy Sauce | | | Boiled Rice |
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Procedures:
| 1 | Shell; devein shrimp. | | 2 | Drain and slice water chestnuts. | | 3 | Arrange shrimp, chestnuts, mushrooms, onion, celery, asparagus, and oranges on lg. | | 4 | Tray. | | 5 | Heat oil in wok or electric skillet. | | 6 | Add onion, celery, salt, pepper, and sugar; cook, stirring, until veg. | | 7 | Are crisp-tender. | | 8 | Add asparagus and shrimp; place mushrooms and water chestnuts over shrimp. | | 9 | Sprinkle with soy sauce; place orange sections on top. | | 10 | Cover; cook until mixture begins to steam; reduce heat. | | 11 | Simmer about 12 min. serve on rice. | | 12 | Yield: 6 servings. |
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