Shrimp and Asparagus Stir-Fry
By joanmarie
Ingredients
- 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
Details
Cooking time 30mins
Adapted from cooking light.com
Preparation
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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