Description
A vibrant and healthy shrimp and asparagus stir fry packed with flavor, perfect for busy weeknights or special family meals.
Ingredients
- 1 pound Shrimp (Peeled and deveined)
- 1 bunch Asparagus (Trimmed and cut into 2-inch pieces)
- 2 tablespoons Olive Oil (can substitute with vegetable oil)
- 2 cloves Garlic (Freshly minced)
- 1 tablespoon Ginger (Freshly minced)
- 3 tablespoons Low-Sodium Soy Sauce (Use tamari for gluten-free)
- 1 tablespoon Honey (Maple syrup can be a vegan alternative)
- 1 teaspoon Sesame Oil (Light sesame oil can be substituted)
- To taste Salt and Pepper (Essential seasoning)
- 2 cups Cooked Brown Rice or Quinoa (Swap with rice noodles for a twist)
Instructions
- Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and ginger to the hot oil and sauté for about 30 seconds until fragrant.
- Introduce the shrimp to the pan and cook them for 2-3 minutes, turning them occasionally until they turn pink and opaque.
- Add the asparagus pieces, stirring them into the mix. Cook for an additional 3-4 minutes until they turn bright green and are tender yet crisp.
- In a small bowl, combine soy sauce, honey, and sesame oil. Once the shrimp and asparagus are cooked, pour this mixture over the stir fry.
- Toss everything together to ensure even coating and heat through for another minute.
- Season with salt and pepper to taste.
- Serve the hot stir fry over cooked brown rice or quinoa.
Notes
Feel free to add leftover veggies like carrots or bell peppers for more texture and nutrients. Adjust sweetness in the sauce to personal preference.
