After many requests here is the recipe! I modified this recipe from a Rocco DiSpirito recipe. The man knows good food! Before making this recipe the only way I had ever cooked asparagus, and only thin asparagus, was to roast it, whole. This recipe I ventured into unknown territory. I used much thicker asparagus and cut into bite size pieces! I also used a vegetable peeler to get off some of the thicker layers on the stalks. And you know that wonderful thing that happens to our body when you eat asparagus? I won’t say what it is but if you’ve ever eaten asparagus you know what I mean. Well apparently when you cut it up and not cook it whole that little phenomenon doesn’t occur! It’s a win win! Plus this recipe is figure friendly. I would also recommend reading the entire recipe all the way through before cooking. Make the stir-fry sauce first also. You can even make it a few days before if you want.
1 tablespoon toasted sesame oil
1 medium Vidalia onion, sliced thin
1 large bunch of asparagus, trimmed and cut on an angle into 1″ pieces
12-16 ounces medium or large shrimp, peeled and deveined. NO TAILS!!!
¾-1 cup cooked brown rice (remember brown is better for you!)
½ cup chopped fresh basil
sesame seeds for garnish
salt and pepper
2/3 cup of Rocco’s “Rockin’ Asian Stir-Fry Sauce” (see recipe below) or you can use a store-bought sugar-free teriyaki sauce. (Make this BEFORE you start cooking the stir-fry)
1. Heat a large nonstick sauté pan or skillet over high heat. When the pan is hot, add the sesame oil. Add the onion and asparagus and stir fry until the veggies are almost tender, about 6 minutes or so.
2. Season the shrimp with salt and pepper to taste and add to the pan. Add the rice to the pan. Cook for about 3 minutes, stirring often to get everything heated through.
3. Add the stir fry sauce. When the shrimp are cooked through and the sauce is hot, about 2-4 minutes, stir in the basil. Season with salt and pepper to taste. Add sesame seeds for garnish.
1 tablespoon sesame oil
¼ cup chopped fresh ginger (this is key!)
6 cloves of garlic, minced
½ bunch of scallions (white and green part) chopped fine
1 tablespoon cornstarch
6 tablespoons low sodium soy sauce
¾ cup low-fat, low-sodium chicken broth
3 tablespoons rice vinegar, plain
½ cup reduced-sugar ketchup (Heinz is the best)
salt and pepper to taste.
1. Heat a large nonstick sauté pan/skillet over high heat. When the pan is hot, add the sesame oil. Add the ginger, garlic and scallions. Saute, stirring frequently, until very fragrant. About 2-3 minutes.
2. In the meantime, place the cornstarch in a medium bowl and add the soy sauce, chicken broth, vinegar and ketchup. Whisk to blend.
3. Whisk the cornstarch mixture into the sauté pan and bring the sauce to a simmer.
4. Reduce the heat to medium and simmer, whisking constantly for about 2 minutes until the sauce thickens. Season with salt and pepper if you want.
5. Store in a covered container in refrigerator for up to a week.
This sauce is incredible. I used it on ribs also. Tasted just like chinese spare ribs!
This makes about 1¾ cups.