Shrimp and Asparagus Stir-Fry

Bright, quick stir-fry perfect over cauliflower rice or quinoa.

Ingredients

• 1.25 lbs large shrimp, peeled and deveined
• 1 bunch asparagus, tough ends removed, cut into 2-inch pieces
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• Sauce: 2 tbsp low-sodium soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1/2 tsp cornstarch, 1/4 tsp white pepper
• 1 tbsp vegetable oil
• Sesame seeds and lemon wedge to serve

Directions

1. Whisk all sauce ingredients together in a small bowl. Set aside.
2. Heat oil in a wok or large skillet over high heat.
3. Add asparagus and stir-fry 3-4 minutes until bright green and just tender.
4. Add garlic and ginger, cook 30 seconds.

Add shrimp, stir-fry 2-3 minutes until pink.

1. Pour sauce over everything. Toss and cook 1 minute until sauce thickens.
2. Serve over cauliflower rice or quinoa. Top with sesame seeds.

Notes

High heat the whole time. Asparagus should still have a slight snap — don’t overcook.