Lemon Shrimp with Fresh Vegetables

Dancer^'s Note:

Asparagus, cucumbers and tomatoes are very tender vegetables with sweet fresh flavour, especially when cooked oriental style. To make Lemon Chicken, substitute cubes or strips of chicken breast for the shrimp.

• Total Time: 0 mins
• Prep Time: 0 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• ¼ cup peanut oil or ¼ cup vegetable oil
• ½ lb fresh asparagus
• 2 tablespoons water
• to taste salt
• 1 onion
• 2 slices fresh gingerroot
• 1 lb raw shrimp
• 1 seedless cucumber
• 2 tomatoes
• 8 lemon slices

Lemon Sauce:

• ¾ cup sugar
• 1 tablespoon cornstarch
• ½ cup water
• ¼ cup lemon juice
• 2 tablespoons vinegar
• to taste yellow food coloring (optional)

Directions:

1. Have all ingredients ready for stir-frying: Cut asparagus into 2-inch (5 cm) diagonal pieces; cut onion and tomatoes into wedges; cut cucumber in half lengthwise, then into 1/4-inch (6 mm) chunks; peel shrimp.
2. Lemon Sauce: In saucepan, combine sugar, cornstarch, water, lemon juice and vinegar; bring to boil, stirring.
3. Cook 1 or 2 minutes until thickened.
4. Season to taste with salt, and add a few drops yellow food coloring if desired.
5. Keep sauce warm while stir-frying.
6. In large skillet or wok, heat 2 Tbsp (25 mL) oil.
7. Add asparagus and stir-fry for 1 minute. Add water and sprinkle lightly with salt; cover and steam until asparagus is nearly tender, about 2 minutes.
8. Remove asparagus and set aside. Drain skillet. Add remaining oil to skillet. Brown onion and ginger lightly; remove ginger.
9. Add shrimp and stir-fry for 2 minutes.
10. Add cucumber, tomatoes and asparagus; cover and steam for 2 or 3 minutes just until tender-crisp.
11. Taste and adjust seasoning.
12. Stir in lemon sauce and lemon slices; bring to boil, stirring gently.
13. Serve immediately.

Reviews

[Milla]

The sauce was a little too sweet for my taste.