Sesame shrimp & asparagus stir-fry

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