Teriyaki Shrimp & Asparagus
1 lb asparagus
1/2 tsp garlic
2 tsp ginger
2 1/2 tbsp honey
6 tbsp low sodium soy sauce
2 tbsp dark brown sugar (packed)
1 tbsp cornstarch
1/2 cup toasted cashews
2 tbsp canola oil
1 tbsp rice vinegar
1/4 tsp sesame oil
6 tbsp water
1 1/4 lbs (21-25) large shrimp
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In a medium saucepan add soy sauce, 5 tbsp water, honey, rice vinegar, brown sugar, garlic and ginger
Bring to light boil on medium heat
Whisk together cornstarch with remaining water and add to saucepan.
Reduce heat allowing to boil 30 seconds; making sure you stir constantly.
Remove from heat, cover and set aside
Heat 1/2 the remaining oil in a skillet over medium heat. Add asparagus and saute until just tender. Remove asparagus from skillet and set aside. Heat remaining oil in skillet. Add shrimp and cook on each side for approx 1-2 minutes. Add the shrimp to the asparagus and cover with teriyaki sauce. Toss gently making sure everything is evenly coated. Sprinkle toasted sesame seeds and cashews on top.
Serve over Chinese egg noodles, rice noodles or rice.
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