Shrimp, Orange and Asparagus Stir-Fry
2 large oranges
2 Tbsp soy sauce
2 Tbsp chicken broth
1 Tbsp Worcestershire sauce
1 Tbsp balsamic vinegar
1 ½ pounds of fresh asparagus, the thinner the better, cut into 1 inch pieces
4 garlic cloves, slivered
2 Tbsp minced fresh ginger
¼ tsp red pepper flakes
1 pound of shrimp, peeled and deveined
1 small white potato, peeled and finely shredded
Using a vegetable peeler, remove wide strips of the zest from each orange and set aside. Remove the rind from each orange and then section the orange over a bowl. Allow the sections to fall into the bowl. Stir in the soy sauce, broth, Worcestershire sauce and vinegar.
Spray a large non-stick skillet with oil and set over medium high heat. Add the asparagus, garlic, ginger and crushed red pepper flakes. Stir-fry until the asparagus are crisp- tender, about two minutes. Add the shrimp and cook for about three more minutes or until the shrimp are pink and done. Add the orange mixture and the orange zest; bring to a boll, stirring constantly. Boil about 30 seconds and add the potato. Cook until the potato is tender and the mixture thickens about 1 minute.Can be enjoyed plain or served at once over rice.