12 ounces fresh or frozen shrimp, peeled and deveined
2/3 cup water
1 tsp. finely shredded lemon peel
3 Tbsp. lemon juice
2 Tbsp. brown sugar
1 Tbsp. cornstarch
1 tsp. instant chicken bouillon granules
1 Tbsp. vegetable oil
2 tsp. grated gingerroot
1 clove garlic, minced
1 lb. fresh asparagus, trimmed and bias cut into 1 inch pieces
4 green onions, sliced
4 servings hot cooked white rice
lemon slices for garnish (optional)
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Thaw shrimp, if frozen. Set aside.
Make sauce in a small bowl by stirring together water, lemon peel, lemon juice, brown sugar, cornstarch and bouillon granules. Set aside.
Pour oil into a wok or large skillet. Preheat over medium high heat. (Add more oil, if necessary, during cooking.) Stir fry gingerroot and garlic for 15 seconds. Add asparagus, stir fry for 4 minutes. Remove asparagus from wok.
Add shrimp to hot wok. Stir fry for 3 minutes or until shrimp turn pink. Push shrimp from center of wok.
Stir sauce. Add to center of wok. Cook, stirring constantly, until sauce thickens and bubbles. Return asparagus to wok. Add green onions. Stir all ingredients together to coat with sauce. Cook and stir for about 1 more minute. Serve immediately over hot cooked rice. Garnish with lemon slices.
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