Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Large Shrimp, Shelled
Deveined
2 lg Green Onions Minced
2 tb Soy Sauce
2 tb Mirin (Syrupy Rice Wine)
1 tb Oriental Sesame Oil
1/2 ts Hot Chili Oil
1/2 ts Finely Grated Orange Peel
1/4 ts Finely Grated Lemon Peel
3/4 c Chicken Broth
2 tb Dry Sherry OR Port
1 ts Cornstarch
Nonstick Vegetable Oil
Spray
1 tb Oriental Sesame Oil
1 1/2 lb Asparagus, Peeled Cut
Into 2 Inch. Pieces
2 Green Onions, Cut Into
Match-Stick Julienne
1 1/2 c Long-Grain Rice Cooked
Orange Peel Julienne

Mix First 1O Ingredients in Medium Bowl. Cover Refrigerate 2 OR 3
Hours, Turning Occasionally. Mix 1/2 C. Broth, Sherry Cornstarch in
Small Bowl. Coat Heavy Large Skilled With Spray Generously. Add 1 T.
Sesame Oil Heat Over High Heat. Add Shirmp With Marinade Stir
Fry Until Shrimp Just Turn Pink, About 2 Min. Transfer Shrimp To
Bowl, Using Slottedspoon.
Add Asparagus Remaining 1/4 C. Broth To Skilet. Reduce Heat To
Medium-Low. Cover Cook Until Asparagus Are Crisp-Tender, About 5
Min. Stir Cornstarch Mixture Add To Skillet. Return Shrimp To
Skillet Stir Until Sauce Turns Translucent, About 2 Min. Mix in
Green Onion Julienne.
Mound Rice in Deep Platter. Ladle Shrimp Mixture Over. Granish With
Orange Peel Julienne And Serve Immediately.

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