Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: November 14, 1998
Stir-Fried Shrimp & Island Asparagus
12 fresh shrimp, peeled & deveined
1 Tbs garlic, minced
3 tsp ginger, minced
1 Tbs shoyu
1 tsp brown sugar
1 bunch fresh spinach
1/2 cup chicken stock
1/2 red & yellow bell pepper, julienne
1 Tbs black bean, prepared
2 Tbs green onions, minced
1 lb Fresh asparagus, sliced
2 tsp cornstarch
2 tsp water
1/2 tsp sesame oil
1 Tbs canola oil
Mash black bean with green onions, garlic,
and ginger; stir in shoyu, sesame oil and sugar.
Mix cornstarch and cold water to form a paste. Set
aside.
In a wok, heat 2 tsp of the oil and stir-fry
shrimp for 2 minutes or until it turns pink, remove
to a plate.
Heat remaining tsp of oil and stir-fry
asparagus, bell peppers and spinach. Stir in black
bean mixture and shrimp. Add stock and heat quickly.
Stir in cornstarch mixture paste, a little at a time,
to thicken.
Serve over steamed rice or noodles.
Lobster Crab Dip for Asparagus
1 1/2 cup mayonnaise
2 lobster tails, cooked & chopped
1/2 lb crabmeat
1 lb frozen mixed vegetables
1/3 tsp curry powder
juice of 2 lemons
1/3 tsp white pepper
salt to taste
2 Tbs dill weed, chopped
1 1/2 cup fresh spinach, chopped
1 lb fresh asparagus, blanched
Arrange blanched asparagus on platter. Combine
remaining ingredients, mix well and serve.
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