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Asparagus And Shrimp Oriental Recipe
|Cooked shrimp||1 Pound (Fresh)|
|Water chestnuts||1 Can (10 oz)|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Onion||1 Medium, sliced|
|Diagonally sliced celery||1 Cup (16 tbs)|
|Canned cut asparagus spears/1 1/2 pounds fresh asparagus / steamed asparagus||12 Ounce, drained|
|Canned mandarin orange sections||11 Ounce, drained|
|Vegetable oil||2 Tablespoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Soy sauce||2 Tablespoon|
|Boiled rice||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1426 Calories from Fat 277
% Daily Value*
Total Fat 31 g48.4%
Saturated Fat 4.3 g21.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2960.2 mg123.3%
Total Carbohydrates 182 g60.7%
Dietary Fiber 14.6 g58.6%
Sugars 84.9 g
Protein 89 g178.9%
Vitamin A 63.9% Vitamin C 207.7%
Calcium 19% Iron 61.1%
*Based on a 2000 Calorie diet
Drain and slice water chestnuts.
Arrange shrimp, chestnuts, mushrooms, onion, celery, asparagus, and oranges on large tray.
Heat oil in wok or electric skillet.
Add onion, celery, salt, pepper, and sugar; cook, stirring, until vegetables are crisp-tender.
Add asparagus and shrimp; place mushrooms and water chestnuts over shrimp.
Sprinkle with soy sauce; place orange sections on top.
Cover; cook until mixture begins to steam; reduce heat.
Simmer about 12 minutes.