Lemon Shrimp with Fresh Vegetables

Ingredients

• 1/4 cup peanut oil or vegetable oil
• 1/2 lb fresh asparagus
• 2 tablespoons water
• salt
• 1 onion
• 2 slices fresh gingerroot
• 1 lb raw shrimp
• 1 seedless cucumber
• 2 tomatoes
• 8 lemon slices

Lemon Sauce:

• 3/4 cup sugar
• 1 tablespoon cornstarch
• 1/2 cup water
• 1/4 cup lemon juice
• 2 tablespoons vinegar
• yellow food coloring (optional)

Directions

1. 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. 2

   Lemon Sauce: In saucepan, combine sugar, cornstarch, water, lemon juice and vinegar; bring to boil, stirring.

3. 3

   Cook 1 or 2 minutes until thickened.

4. 4

   Season to taste with salt, and add a few drops yellow food coloring if desired.

5. 5

   Keep sauce warm while stir-frying.

6. 6

   In large skillet or wok, heat 2 Tbsp (25 mL) oil.

7. 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. 8

   Remove asparagus and set aside. Drain skillet. Add remaining oil to skillet. Brown onion and ginger lightly; remove ginger.

9. 9

   Add shrimp and stir-fry for 2 minutes.

10. 10

    Add cucumber, tomatoes and asparagus; cover and steam for 2 or 3 minutes just until tender-crisp.

11. 11

    Taste and adjust seasoning.

12. 12

    Stir in lemon sauce and lemon slices; bring to boil, stirring gently.

13. 13

    Serve immediately.