NewburyportNews.com, Newburyport, MA

PortWatch

April 23, 2014

Moving asparagus to the center of your plate

(Continued)

Return the skillet to the heat, and add another tablespoon of the oil, the shiitakes and a pinch of salt. Reduce the heat to medium, and saute the mushrooms, stirring, until they are barely tender and golden around some of the edges, about 3 minutes. Transfer the shiitakes to the bowl with the asparagus.

Return the skillet to the heat, and add the remaining tablespoon of the oil and the shrimp. Saute the shrimp, stirring, for 2 minutes. Add the garlic, ginger and chili and cook, stirring, for 1 minute.

In a bowl, whisk together the broth, oyster sauce and cornstarch. Add the mixture to the skillet, whisking, and bring to a boil. Return the asparagus and the mushrooms to the skillet, and simmer for 1 minute. To serve, spoon a mound of rice onto each of 4 plates, then top with a quarter of the asparagus and shrimp mixture.

Nutrition information per serving: 270 calories; 110 calories from fat (41 percent of total calories); 12 g fat (1 g saturated, 0 g trans fats); 170 mg cholesterol; 14 g carbohydrate; 3 g fiber; 4 g sugar; 27 g protein; 500 mg sodium.

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