Sesame Shrimp and Asparagus Stir-Fry Ingredients 1 cup long-grain white rice, cooked according to package instructions 2 tablespoons reduced-sodium soy sauce 1 tablespoon seasoned rice vinegar 1 tablespoon peeled and grated fresh ginger 1 tablespoon sesame seeds 2 tablespoons vegetable oil 1 pound asparagus, trimmed and cut diagonally into 2-inch pieces 1 pint cherry tomatoes 1 pound large shrimp, cleaned and cooked 1 teaspoon Asian (toasted) sesame oil . . Directions Meanwhile, in a small bowl, stir together the soy sauce, rice vinegar and ginger. Set aside. In a 12-inch skillet over medium-high heat, toast the sesame seeds until golden, about 4 minutes. Transfer to a small bowl. In the same skillet, heat the vegetable oil over medium-high heat until hot. Add the asparagus and cook until tender-crisp, stirring frequently, about 5 minutes. Add the tomatoes and cook 2 minutes, stirring frequently. Stir the soy sauce mixture and shrimp into the asparagus mixture. Cook 1 minute to heat through. Remove the skillet from the heat, and stir in the sesame oil. To serve, spoon the rice onto 4 dinner plates, top with the shrimp mixture and sprinkle with toasted sesame seeds.
Posted on: Sun, 18 Aug 2013 23:43:47 +0000
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