2 tbsp MAZOLA Corn Oil
3 Garlic cloves, minced
1/2 lb Asparagus, trimmed, cut into 1" pieces
1/2 lb Shrimp, cleaned and deveined
1 cup Chicken broth
1/2 tsp Grated lemon peel (opt)
2 tbsp Lemon juice
2 tsp Grated fresh ginger Or
1/2 tsp Ground ginger
1 tsp KINGSFORD'S Corn Starch
8 oz NAPOLINA Spaghetti, cooked and drained
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In large skillet heat corn oil over medium heat. Add garlic and asparagus; saute 2 minutes. Add shrimp; saute 2 minutes or until pink. Combine next 5 ingredients; add to skillet. Stirring constantly, bring to boil over medium heat; boil 1 minute. Toss with spaghetti.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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