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Print Buried Treasure Of Jewels Stir Fry Timing is very important when making a stir-fry. You don’t want soggy veggies or raw ones either. If you want to substitute veggies: carrots, onions, broccoli, celery, cauliflower and asparagus should be added first because they take the […]
Asparagus & Shrimp Stir Fry
I don’t know about you, but I love having a stir-fry for dinner. They are so easy and you can add pretty much anything into it for a nice quick weeknight dinner. This recipe is loaded with asparagus and shrimp and has a wonderfully delicious sauce. Serve with noodles or serve with rice. Whatever you decide it will still be YUMMY.
1/4 cup chicken broth
1 tsp cornstarch
1 1/2 tbsp soy sauce
1/2 tsp chili paste
2 tsp cooking oil
1/3 cup green onion, sliced
2 garlic cloves, minced
1 tsp ginger-root
1 lb uncooked frozen medium shrimp, peeled, deveined and thawed
1 lb fresh asparagus, tough ends trimmed off, cut into 1/2 inch pieces
1 tsp sesame seeds
Stir broth into cornstarch in small bowl. Add soy sauce and chili paste. Stir and set aside.
Heat wok or large frying pan on medium heat until very hot. Add cooking oil. Add next 3 ingredients. Stir-fry for
1-2 minutes until fragrant.
Add shrimp and asparagus. Stir cornstarch mixture. Add to shrimp mixture. Stir-fry for about 5 minutes until shrimp turns pink, asparagus in nice a tender-crisp and the sauce is boiling and has thickened.
Sprinkle with sesame seeds (optional)
Serve over chow mein noodles or rice