Ingredients:
1 lb. raw, medium shrimp, peeled and deveined
3 teaspoons cooking sherry or rice wine, divided
1 teaspoon MAGGI Instant Chicken Flavor Bouillon
1/2 teaspoon sesame oil
1/4 teaspoon ground white pepper
1/4 cup water
1 tablespoon oyster sauce
1 tablespoon granulated sugar
1 tablespoon cornstarch
2 teaspoons MAGGI Seasoning Sauce
1 tablespoon vegetable oil
3 cups green and white asparagus spears, coarsely chopped
1 clove garlic, finely chopped
1/2 cup pistachios or cashews
1/4 cup chopped red bell pepper
Directions:
COMBINE shrimp, 1 teaspoon sherry, bouillon, sesame oil and white pepper in medium bowl. Set aside to marinate for 10 minutes.
COMBINE water, oyster sauce, sugar, cornstarch, remaining 2 teaspoons sherry and seasoning sauce in small bowl.
HEAT vegetable oil in large skillet or wok over medium-high heat. Add asparagus and garlic; cook, stirring constantly, for 3 to 4 minutes. Add shrimp; cook for 2 minutes or until shrimp turn pink. Stir in oyster sauce mixture. Cook, stirring constantly, for 2 to 3 minutes or until sauce is thickened. Garnish with nuts and bell pepper before serving.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
10 minutes
Cooling Time:
10 minutes
Total Time:
35 minutes
Servings: 4
In this recipe:
