|
For a printer friendly version of this recipe, click here
Servings: 4 Comments:
At 285 calories per serving, this one is easy on your waistline. We have have made it many times and always really liked it.
Marlys and Glenn
Ingredients:
1 pound large shrimp, shelled and deveined
Marinade
2 large green onions, minced
3 tablespoons soy sauce
2 tablespoons mirin (syrupy rice wine)
1 tablespoon oriental sesame oil
1 tablespoon minced fresh ginger root
1 medium garlic clove, minced
½ teaspoon hot chili oil
½ teaspoon fiinely grated orange peel
¼ teaspoon finely grated lemon peel
Cooking sauce
¾ cup chicken broth (divided)
2 tablespoons dry Sherry or Port
1 teaspoon cornstarch
Nonstick vegetable oil spray
1 tablespoon oriental sesame oil
1-½ pounds asparagus, trimmed, and cut into 2-inch pieces
2 green onions, cut into matchstick julienne
1-½ cups long-grain white rice, cooked
Orange peel julienne
Directions:
Mix first 10 ingredients in medium bowl. Cover and refrigerate 2 to 3 hours, turning occasionally.
Mix ½ cup broth, Sherry, and cornstarch in small bowl. Coat heavy large skillet generously with vegetable spray. Add 1 tablespoon sesame oil and heat over high heat. Add shrimp with marinade and stir-fry until shrimp just turn pink, about 2 minutes. Transfer shrimp to bowl using slotted spoon.
Add aspargus and remaining ¼ cup broth to skillet. Reduce heat to medium-low. Cover and cook until asparagus pieces are crisp-tender, about 5 minutes. Stir cornstarch mixture and add to skillet. Return shrimp to skillet and stir until sauce turns translucent, about 2 minutes. Mix in green onion julienne. Mound rice in deep platter. Ladle shrimp mixture over. Garnish with orange peel julienne and serve immediately.
< Go Back
|
