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
- 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.
Original Recipes visit: Shrimp and Asparagus Stir-Fry @ iwashyoudry.com