Lemon Shrimp and Asparagus

12 ozs. fresh or frozen, peeled and deveined medium shrimp

2/3 cup water

1 tsp. finely shredded lemon peel

3 Tbsps. lemon juice

2 Tbsps. brown sugar

1 Tbsp. corn-starch

1 tsp. instant, chicken bouillon granules

1 Tbsp. cooking oil

2 tsps. grated fresh ginger

1 garlic clove, crushed and minced

1 lb. asparagus, trimmed and bias- cut into 1 in. pieces (3 cups) 4 green onions, sliced

2 cups hot cooked rice

ü Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Set aside.

ü Pour cooking oil into a wok or large skillet. Preheat over medium- high heat. Stir- fry ginger and garlic in hot oil for 15 seconds. Add asparagus; stir- fry or 3 to 4 minutes or until tender- crisp. Remove asparagus mixture from the wok.

ü Add shrimp to the hot wok. Stir- fry for 2 to 3 minutes or until shrimp are opaque. Push shrimp from centre of the wok.

ü Stir sauce. Add sauce to the centre of the wok. Cook and stir until thickened and bubbly. Return asparagus mixture to the wok. Add green onions. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more or until heated through. Serve immediately over hot cooked rice. Makes 4 servings.