Tuesday, March 8, 2011

Shrimp & Asparagus Stir-Fry

Hi! Are you in love yet with the fake-out Chinese?? I still am. 

Today I have a recipe that you can make to use the left over stir-fry sauce you made for the General Tso's chicken. And of course, if you didn't have any left overs you can make another batch, just refer to the Stir-Fry sauce recipe!

This recipe is also from Rocco Dispirito's book, which I highly suggest you look at! I got it from the Sioux Center library! Score! It has some really cool things in there! Basic, normal, foods you always want to cook, but might be worried have too much fat, etc for your diet. He has fried chicken, mac & cheese, Chinese, and more! 

You can be flexible with this recipe (like always!), as I was. It calls for 1 onion- I had 1/2 an onion in the fridge and a small red pepper. I used those and the asparagus. You could also use broccoli or yellow peppers. 

1 tablespoon toasted sesame oil
1 medium Vidalia onion, sliced thin
1 large bunch asparagus, trimmed and cut on the diagonal into 1-inch pieces
1 pound large shrimp, peeled and deveined
Salt and pepper
2/3 cup stir-fry sauce
1/2 cup chopped fresh basil (or sprinkle in some dried)

Rice or pasta to serve with


Heat a large nonstick saute pan over high heat. When the pan is hot, add the sesame oil.  Add the onion and asparagus, and sitr-fry until the vegetables are almost tender, about 6 minutes.  
Season the shrimp with salt and pepper to taste, and add them to the pan.  Cook for about 3 minutes, stirring often.  Add the stir-fry sauce.  When the shrimp are cooked through and the sauce is hot (after about 2 minutes), stir in the basil.  
Season with salt and pepper to taste, if desired, serve with rice or pasta.
We are anticipating some snow this afternoon. I'm pretty sick of it. :) Ready for the warmer weather so I can get outside on walks with Suzie. She is getting cabin fever as well. :)

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