---------- Recipe via Meal-Master (tm) v8.02
  Categories: Seafood
       Yield: 4 servings
       1 lb Large Shrimp, Shelled &
       2 lg Green Onions Minced
       2 tb Soy Sauce
       2 tb Mirin (Syrupy Rice Wine)
       1 tb Oriental Sesame Oil
     1/2 ts Hot Chili Oil
     1/2 ts Finely Grated Orange Peel
     1/4 ts Finely Grated Lemon Peel
     3/4 c  Chicken Broth
       2 tb Dry Sherry OR Port
       1 ts Cornstarch
            Nonstick Vegetable Oil
       1 tb Oriental Sesame Oil
   1 1/2 lb Asparagus, Peeled & Cut
            Into 2 Inch. Pieces
       2    Green Onions, Cut Into
            Match-Stick Julienne
   1 1/2 c  Long-Grain Rice Cooked
            Orange Peel Julienne
     Mix First 1O Ingredients in Medium Bowl.  Cover & Refrigerate 2 OR 3
     Turning Occasionally. Mix 1/2 C. Broth, Sherry & Cornstarch in Small
     Coat Heavy Large Skilled With Spray Generously. Add 1 T. Sesame Oil &
     Over High Heat.  Add Shirmp With Marinade & Stir Fry Until Shrimp Just
   Pink, About 2 Min. Transfer Shrimp To Bowl, Using Slottedspoon.
    Add Asparagus & Remaining 1/4 C. Broth To Skilet. Reduce Heat To
   Medium-Low. Cover & Cook Until Asparagus Are Crisp-Tender, About 5 Min.
     Stir Cornstarch Mixture & Add To Skillet. Return Shrimp To Skillet&
   Until Sauce Turns Translucent, About 2 Min.  Mix in Green Onion Julienne.
     Mound Rice in Deep Platter. Ladle Shrimp Mixture Over.  Granish With
   Orange Peel Julienne And Serve Immediately.