Shrimp and Asparagus Stir Fry Recipe
An asparagus recipe that makes a savory Asian-style stir fry.
Calories 217kcal
Ingredients
- 3 tablespoons brown sugar
- 3 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon ground ginger
- 1 teaspoon flour
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- ½ Cup(s) chopped asparagus
- ½ Cup(s) chopped broccoli
- ½ Cup(s) whole snow peas
- ½ carrot cut in thin strips
- ¼ Cup(s) water chestnuts or jicama chopped
- ½ red bell pepper cut in thin strips
- ¼ Cup(s) sliced mushrooms
- 1 pound raw shrimp peeled and de-veined
- 4 Cup(s) cooked rice
Instructions
- Preheat a large skillet (or wok) on very high heat.
In a small bowl, whisk together brown sugar, soy sauce, rice wine vinegar, ginger and flour. Set aside.
Add the sesame oil and vegetable oil to the hot skillet.
To the skillet, add asparagus, broccoli, snow peas, carrots, water chestnuts, red bell pepper and mushrooms.
Saute until vegetables are warmed through.
Using a spatula, move the vegetables to one side of the skillet. Pile the shrimp in the other side of the skillet and cook 2 minutes. Flip the shrimp and then pour the soy sauce mixture on top of the vegetables and shrimp.
Let sauce come to a boil and thicken.
Toss everything together so that the sauce coats vegetables and shrimp. The shrimp will be cooked by this time.
Remove from heat. Serve immediately over rice.
Nutrition
Serving: 1g | Calories: 217kcal | Carbohydrates: 32g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 71mg | Sodium: 662mg | Fiber: 2g | Sugar: 6g
