LISA CRAWLEY  TSPN00B
1 lb Fresh Shrimp -- cooked
1 cn Water Chestnuts
1 c  Fresh Mushrooms -- sliced
1 md Onion -- sliced
1 c  Celery -- sliced diagonally
1 1/2 lb Fresh Asparagus -- steamed
1    11 ounces Cn  Mandarin
Orange sections -- drained
2 tb Vegetable Oil
1/2 ts Salt
1/4 ts Freshly Ground Pepper
2 tb Sugar
2 tb Soy Sauce
Boiled Rice

Shell; devein shrimp. Drain and slice water chestnuts. Arrange shrimp,
chestnuts, mushrooms, onion, celery, asparagus, and oranges on lg. tray.
Heat oil in wok or electric skillet. Add onion, celery, salt, pepper, and
sugar; cook, stirring, until veg. are crisp-tender. Add asparagus and
shrimp; place mushrooms and water chestnuts over shrimp. Sprinkle with soy
sauce; place orange sections on top. Cover; cook until mixture begins to
steam; reduce heat. Simmer about 12 min. Serve on rice. Yield: 6 servings.