Serves:

Ingredients:

2 tb Peanut oil
1 tb Fresh ginger; finely chopped
4 cl Garlic; finely chopped
1/2 lb Shrimp; peeled & deveined
1 lb Asparagus; sliced diagonally
. *OR*
1 lb Broccoli; separated
1/2 lb Pasta of your choice;
. cooked & drained
1 tb Dry sherry
1 tb Lemon juice

Method:

Heat 1 Tbsp of the peanut oil in a saute pan over medium-high heat.
Saute the ginger and garlic 1 minute.
Add the shrimp and cook 2 minutes, or until pink.
Remove the shrimp mixture from the pan.
Add the remaining 1 Tbsp oil and the asparagus and saute 3 minutes.
Return the shrimp mixture to the pan.
Add the pasta, sherry and lemon juice.
Heat through, tossing to mix well.
Source: Ron McNeely, Denver, Colorado Makes 4 servings.
** The Herb Companion -- Oct/Nov 96 ** Scanned and formatted for you by The WEE Scot -- paul macGregor