|1 pound||salmon, orange roughy, shrimp or scallops|
|2 tbsp||vegetable oil|
|10 ounces||asparagus, fresh, frozen (thaw & drain) or canned (drained)|
|1/2 cup||diced onions|
|1/2 cup||celery, cut diagonally|
|1 cup||sliced fresh mushrooms|
|1 can||(8 ounces) sliced water chestnuts, drained|
|2 cups||chicken broth|
|2 tbsp||sodium-reduced soy sauce|
|4 cups||cooked rice|
|1/4 cup||slivered almonds, toasted|
Wash and clean fish or shrimp. Cut into 1-inch cubes, if necessary. In a large nonstick fry pan or wok, heat oil.
Stir-fry seafood until fish flakes or seafood is done. Remove from pan.
Place asparagus, onions, celery and mushroom in hot fry pan and stir-fry about 3 minutes or until just tender-crisp. 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 and starch is cooked. Return seafood to fry pan and continue cooking until hot.
Serve immediately over hot rice and garnish with almonds.
Source: Michigan Asparagus Advisory Board http://www.asparagus.org http://www.asparagus.org" />