Directions:
- 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.
- Lemon Sauce: In saucepan, combine sugar, cornstarch, water, lemon juice and vinegar; bring to boil, stirring.
- Cook 1 or 2 minutes until thickened.
- Season to taste with salt, and add a few drops yellow food coloring if desired.
- Keep sauce warm while stir-frying.
- In large skillet or wok, heat 2 Tbsp (25 mL) oil.
- 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.
- Remove asparagus and set aside. Drain skillet. Add remaining oil to skillet. Brown onion and ginger lightly; remove ginger.
- Add shrimp and stir-fry for 2 minutes.
- Add cucumber, tomatoes and asparagus; cover and steam for 2 or 3 minutes just until tender-crisp.
- Taste and adjust seasoning.
- Stir in lemon sauce and lemon slices; bring to boil, stirring gently.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 640.29 Kcal (2681 kJ) | ||
| Calories from fat | 319.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.53g | 55% | |
|---|---|---|---|
| Cholesterol | 65.76mg | 22% | |
| Sodium | 1304.66mg | 54% | |
| Potassium | 565.88mg | 12% | |
| Total Carbs | 74.56g | 25% | |
| Sugars | 29.65g | 119% | |
| Dietary Fiber | 7.13g | 29% | |
| Protein | 12.45g | 25% | |
| Vitamin C | 78.6mg | 131% | |
| Iron | 3.4mg | 19% | |
| Calcium | 98.4mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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