1/4 cup, plus 2 tspDry Sherry
3 tbls, plus 2 tspSoy sauce
1 lbExtra-large shrimp, peeled and deveined
6 tblsChicken broth
1/4 cupLemon juice
3 eaGreen onions, minced
3 eaGarlic cloves, minced
1 tblsFresh ginger, grated
5 tspVegetable oil
1 lbAsparagus, timed and cut into 1-inch pieces
2 eaCarrots, peeled, cut into julienned slices
Combine 2 teaspoons dry sherry and 2 teaspoons soy sauce in a medium bowl. Add shrimp and toss to coat. Let shrimp sit for 10 minutes.
While the shrimp marinate, whisk broth, lemon juice, sugar, cornstarch, pepper and remaining dry sherry, and soy sauce together in a small bowl. Combine the green onions, garlic, ginger, and 1 teaspoon of oil in second bowl.
Heat 2 teaspoons of oil in a 12-inch non-stick skillet over high heat until just smoking. Add the shrimp, and cook until lightly browned but not fully cooked, about 2 minutes. Transfer to a clean bowl and set aside.
Heat the remaining oil in the same skillet until hot. Add the asparagus first, stir and then add the carrots and cook until vegetables are crisp tender, about 3 minutes. Move the vegetables to one side of the pan and add the scallion mixture and cook, mashing it with a spataul to bring out more flavor and aroma - cook for about 30 seconds, then stir it into the rest of the vegetables
Return the shrimp to the pan. Whisk the broth mixture to re-combine, then add to the skillet. Cook stirring constantly, until shrimp are opaque throughout and the sauce has thickened, about 3 minutes. Serve with any rice or noodles of your choosing.
Total Time: 20 hour
Preparation time: 10 minutes
Cooking time: 10 minutes
__CKD non-dialysis ___Dialysis ___Diabetes __XX_General Diet