Shrimp & Asparagus Stir-fry - - Jackson, MS

Shrimp & Asparagus Stir-fry


  • 1 1/2 cups jasmine rice, cooked (according to package instructions)
  •  2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon seasoned rice vinegar
  • 1 teaspoon of ground ginger
  • 1 tablespoon sesame seeds
  • 2 tablespoons vegetable oil
  • 1 pound asparagus, trimmed and cut into 2-inch pieces
  • 1 pint of grape tomatoes
  • 1 pound of large shrimp, cleaned and cooked
  • 1 teaspoon of Asian sesame oil


In a small bowl stir together the soy sauce, rice vinegar, and ginger. Set aside.

In a 12-9nch 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 minutes to heat through and removed 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.

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