Spring Vegetable and Shrimp Stir Fry
2 lbs large shrimp, peeled and deveined
1/2 c. low sodium soy sauce
2 t. sugar
1 clove garlic, minced
1 t. ginger paste
1 bunch asparagus, woody ends snapped off, cut in half crosswise
1 pint cherry tomatoes, halved
7 scallions, white and light green parts sliced
1 T. peanut oil
1 T. cornstarch
Heat oil in the bottom of a wok. Add the asparagus and scallions to the wok, reserving some scallion for garnish. Stir fry for a moment before adding the shrimp reserving the marinade. Continue to stir and fry until shrimp turns pink. Add the tomatoes and stir and cook briefly. Whisk the cornstarch into the reserved marinade and pour into wok, cooking and stirring until sauce thickens and contents are coated. Print Recipe
That looks so yummy!! We had stir fry the other week which I wasn't super impressed with, so I want to try again and this one looks like a keeper.
ReplyDeletePlease let me know what you think of it Rebekah.
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