Sesame shrimp & asparagus stir-fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Shrimp, cooked, 16 oz (remove)Red Ripe Tomatoes, 1.5 cup cherry tomatoes (remove)Ginger Root, 3 tsp (remove)*Sesame Seeds, 1 tbsp (remove)*Soy Sauce, 2 tbsp (remove)Rice vinegar, 1 tbsp (remove)White Rice, long grain, cooked, 1 cup (remove)Sesame Oil, 1 1tsp (remove)*Crisco Pure Vegetable Oil, 2 tbsp (remove)Asparagus, fresh, 3 cup (remove)
In a 12" skillet over med-high heat, toast sesame seeds until golden, about 4 minutes. Transfer to a small bowl.
Meanwhile, in a small bowl, stir together the soy sauce, rice vinegar and ginger. Set aside.
In the same skillet, heat the veg oil over med-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.
Serving Size: 4 1 cup servings
Meanwhile, in a small bowl, stir together the soy sauce, rice vinegar and ginger. Set aside.
In the same skillet, heat the veg oil over med-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.
Serving Size: 4 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 286.6
- Total Fat: 11.0 g
- Cholesterol: 221.0 mg
- Sodium: 712.8 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 3.2 g
- Protein: 28.5 g
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