INGREDIENTS:
- 2 tbsp soy sauce (use tamari for gluten free)
- 1 tsp sherry
- 1 tbsp grated peeled fresh ginger
- 2 tsp sesame oil
- 1 pound asparagus, trimmed and cut diagonally into 2-inch pieces
- 1 chili pepper, sliced
- 2 cloves garlic, chopped
- 1 bell pepper, sliced
- 1 lb large shrimp, cleaned
- salt and pepper to taste
INSTRUCTIONS:
- Stir together soy sauce, sherry and ginger; set aside.
- In a wok, heat 1 tsp sesame oil over medium-high heat until hot. Add shrimp and cook until shrimp turns white, about 3 minutes. Remove from wok and set aside.
- Add remaining oil to wok. When oil is hot, add asparagus and cook 5 minutes or until tender-crisp, stirring frequently. Add garlic. Add peppers and stir another minute. Add shrimp back into the wok. Pour sauce over everything and mix another minute. Adjust salt and pepper to taste.
- Serve over rice if desired.
Source: Skinnytaste
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