Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Mix First 1O Ingredients in Medium Bowl. Cover and Refrigerate 2 OR 3
Hours, Turning Occasionally. Mix 1/2 C. Broth, Sherry and Cornstarch in
Small Bowl. Coat Heavy Large Skilled With Spray Generously. Add 1 T.
Sesame Oil and Heat Over High Heat. Add Shirmp With Marinade and Stir
Fry Until Shrimp Just Turn Pink, About 2 Min. Transfer Shrimp To
Bowl, Using Slottedspoon.
Add Asparagus and Remaining 1/4 C. Broth To Skilet. Reduce Heat To
Medium-Low. Cover and Cook Until Asparagus Are Crisp-Tender, About 5
Min. Stir Cornstarch Mixture and Add To Skillet. Return Shrimp To
Skilletand 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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