Coconut Shrimp With Garlic

Directions

1. Thaw shrimp if frzn. Set aside.
2. For sauce, in a small bowl stir together coconut lowfat milk, fish sauce, and whit pepper. Set aside.
3. Pour veg. oil into a wok or possibly 12 inch skillet. (Add in more oil as necessary during cooking.) Preheat over medium-high heat. Stir fry garlic in warm oil for 15 seconds. Add in asparagus; stir fry for 2 min. Add in mushrooms; stir fry for 1 to 2 min more or possibly until vegetables are crisp-tender. Remove vegetables from the wok. Add in half of the shrimp to the warm wok. Stir-fry fro 2 to 3 min or possibly until shrimp turn pink. Remove shrimp from the wok.
4. Repeat with remaining shrimp. Return all shrimp to the wok. Push shrimp from center of wok.
5. Stir sauce. Add in sauce to the center of the wok. Cook and stir until bubbly.
6. Return cooked vegetables to the wok. Stir all the ingredients together to coat with sauce. Cook and stir 1 minute more or possibly until heated through. Toss together rice and snipped cilantro or possibly parsley. Arrange rice mix on a serving platter or possibly 4 individual plates. Spoon shrimp mix over rice mix. Serve immediately. Garnish with cilantro or possibly parsley sprigs, if you like.
7. Makes 4 servings.