Shelly's Recipe

SEAFOOD AND ASPARAGUS ORIENTAL STIR-FRY

Category: Fish and Seafood

1 lb salmon, orange roughy, shrimp or scallops
2 tbsp vegetable oil
10 oz asparagus, fresh or frozen (thawed and drained) or canned (drained)
1/2 cup diced onions and diagonally cut celery
1 cup sliced mushrooms
1 (8 oz) can sliced water chestnuts, drained
2 cups chicken broth
2 tbsp cornstarch and soy sauce
4 cups cooked rice
1/4 cup slivered almonds, toasted

Wash and clean fish and cut into 1 inch cubes or clean and devein shrimp.

In a skillet, heat oil and stir-fry seafood until fish flakes or shrimp is opaque. Remove from pan. Place asparagus, onions, celery and mushrooms in hot pan and stir-fry about 3 minutes or until just crisp-tender. Add water chestnuts and chicken broth.

Heat, stirring frequently, until liquid starts to boil. Combine cornstarch and soy sauce. Add to hot mixture, stirring constantly. Continue cooking and stirring about 3 minutes or until mixture thickens. Return seafood to pan and continue cooking until hot. Serve over rice and garnish with almonds. Serves 6