Seafood and Asparagus Oriental Stir-fry

Pastas and Stir-fries.
Delicious and nutritious this dish has something for everyone. 

Seafood and Asparagus Oriental Stir-fry


Quantity Ingredients
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" />