Shrimp and Asparagus Stir-Fry

Ingredients

1 pound raw shrimp, peeled, tails on

salt and pepper

1 pound fresh asparagus spears

2 tablespoon vegetable oil, divided

2 teaspoons grated fresh ginger

2 cloves garlic, minced

1 medium red sweet pepper, seeded and cut into 1-inch pieces

1 medium red onion, cut into thin wedges

2 cups fresh or frozen sugar snap pea pods

1 tablespoon sesame seeds

2 tablespoons reduced-sodium soy sauce

2 tablespoons rice vinegar

1 tablespoon packed brown sugar

1 teaspoon toasted sesame oil

2 tablespoons freshly chopped cilantro

Instructions

Season shrimp with salt and pepper then sauté in 1 tbsp of vegetable oil over medium-high heat in a large wok for 3 to 5 minutes, or until no longer translucent. Remove to a plate and keep warm.
Snap off and discard woody bases from asparagus. If desired, scrape off scales. Cut asparagus diagonally into 2-inch pieces (you should have about 3 cups).
Pour remaining vegetable oil into the wok; heat wok over medium-high heat. Add ginger and garlic; cook and stir for 15 seconds. Add asparagus, sweet pepper, and red onion; cook and stir for 3 minutes. Add sugar snap peas and sesame seeds; cook and stir for 3 to 4 minutes more or until vegetables are crisp-tender.
Add soy sauce, vinegar, brown sugar, and sesame oil to vegetable mixture; return shrimp to wok and toss gently to coat. If desired, use a slotted spoon for serving.