Ingredients
| 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 |
Directions
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