Ingredients

The following ingredients have 6 Servings
  • 1 pound raw shrimp (peeled, tails on)
  • salt and pepper
  • 1 pound asparagus spears (fresh )
  • 2 tablespoon vegetable oil (divided)
  • 2 teaspoons ginger (grated fresh )
  • 2 cloves garlic (minced)
  • 1 medium red sweet pepper (seeded and cut into 1-inch pieces)
  • 1 medium red onion (cut into thin wedges)
  • 2 cups sugar snap pea pods (fresh or frozen )
  • 1 tablespoon sesame seeds
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar (packed )
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons cilantro (freshly chopped )

Instruction

  • Season shrimp with salt and pepper then sauté in 1 tbsp of vegetable oil over medium-high heat in a large wok for 3 to 5 minutes, or until no longer translucent. Remove to a plate and keep warm.
  • Snap off and discard woody bases from asparagus. If desired, scrape off scales. Cut asparagus diagonally into 2-inch pieces (you should have about 3 cups).
  • Pour remaining vegetable oil into the wok; heat wok over medium-high heat. Add ginger and garlic; cook and stir for 15 seconds. Add asparagus, sweet pepper, and red onion; cook and stir for 3 minutes. Add sugar snap peas and sesame seeds; cook and stir for 3 to 4 minutes more or until vegetables are crisp-tender.
  • Add soy sauce, vinegar, brown sugar, and sesame oil to vegetable mixture; return shrimp to wok and toss gently to coat. Stir in cilantro. Use a slotted spoon for serving.