Description
A quick and nutritious shrimp and asparagus stir fry, bursting with flavor and fresh ingredients.
Ingredients
- 1 pound shrimp (peeled and deveined)
- 1 bunch asparagus (trimmed and cut into 2-inch pieces)
- 2 tablespoons olive oil (or vegetable oil)
- 2 cloves garlic (freshly minced)
- 1 tablespoon ginger (freshly minced)
- 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon honey (or maple syrup for a vegan option)
- 1 teaspoon sesame oil (light sesame oil can be substituted)
- Salt and pepper to taste
- 2 cups cooked brown rice or quinoa (or replace with rice noodles for a twist)
Instructions
- Heat a large skillet or wok over medium-high heat. Add the olive oil and swirl it around to coat the pan well.
- Once the oil shimmers, add the minced garlic and ginger, stirring quickly to release their fragrant aromas.
- Increase the heat to high and add the shrimp to the pan. Cook the shrimp for about 2-3 minutes until they are pink and opaque. Remove them from the pan and set aside.
- In the same pan, add the asparagus. Stir-fry for 3-4 minutes until brightly colored and tender-crisp.
- Return the shrimp to the pan and add the soy sauce, honey, and sesame oil. Stir well to combine all the flavors, and cook for an additional minute. Season with salt and pepper to taste.
- Serve the shrimp and asparagus stir fry over cooked brown rice or quinoa, or toss it with rice noodles for a delightful twist.
Notes
For extra crunch, toss in bell peppers or snap peas along with the asparagus. Store leftovers in an airtight container for up to three days.
