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Shrimp and Asparagus Stir-Fry


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Rate this recipe 5/5 (4 Votes)


  • 1 1/2 cups uncooked pearled farro
  • 3 tablespoons lower-sodium soy sauce
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon cornstarch
  • 3 tablespoons canola oil, divided
  • 1 tablespoon minced peeled fresh ginger
  • 1 pound large shrimp, peeled and deveined
  • 6 garlic cloves, minced
  • 1 cup vertically sliced onion
  • 1 cup thinly sliced red bell pepper
  • 1 cup asparagus, diagonally cut into 1-inch pieces
  • 1/2 cup unsalted chicken stock (such as Swanson)
  • 1/2 cup water
  • 8 basil leaves


Cooking time 30mins
Adapted from cooking


Step 1

1. Cook farro according to package directions, omitting salt and fat; drain.

2. Combine soy sauce and crushed red pepper in a bowl. Stir in cornstarch with a whisk until smooth.

3. Heat a large wok or skillet over high heat. Add 1 1/2 tablespoons oil; swirl to coat. Add ginger, shrimp, and garlic; stir-fry 3 minutes. Remove shrimp mixture from pan. Return pan to high heat; add remaining 1 1/2 tablespoons oil. Add onion, bell pepper, and asparagus; stir-fry 3 minutes. Add soy sauce mixture, stock, and 1/2 cup water to pan; bring to a boil. Stir in shrimp mixture and basil; cook 1 minute. Serve with farro.

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