Description
A quick and nutritious stir fry featuring shrimp and asparagus, enhanced with garlic and ginger for a delicious weeknight meal.
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 and add the olive oil.
- Once the oil shimmers, add the minced garlic and ginger, stirring quickly.
- Increase the heat to high and add the shrimp. Cook for 2-3 minutes until pink and opaque, then remove and set aside.
- In the same pan, add the asparagus and stir-fry for 3-4 minutes until bright and tender-crisp.
- Return the shrimp, add the soy sauce, honey, and sesame oil. Stir well and cook for an additional minute.
- Season with salt and pepper to taste.
- Serve over cooked brown rice or quinoa, or toss with rice noodles.
Notes
Experiment with other vegetables like bell peppers or snap peas for added flavor and nutrition.