Shrimp and Asparagus Stir-Fry
1 c. quick-cooking brown rice
3 tsp. Asian sesame oil
1 1/2 pound asparagus, trimmed and cut into 1-inch pieces
1 pound shrimp, peeled and deveined
1 Tbsp. fresh ginger, peeled and grated
2 Tbsp. reduced-sodium soy sauce
2 Tbsp. fresh lime juice
1/4 c. fresh basil leaves, loosely packed, then thinly sliced
Cook rice as label directs.
Meanwhile, in a 12-inch nonstick skillet, heat two teaspoons sesame oil on medium for one minute. Add asparagus and cook seven to eight minutes or until asparagus is tender-crisp, stirring occasionally. Add shrimp and ginger; cook five to six minutes or until shrimp are opaque throughout, stirring occasionally.
Stir in soy, lime juice, basil, and remaining sesame oil; remove from heat. Serve over rice.
Recipe from Good Housekeeping
Nutrition information per serving:
Total fat 7g
Saturated fat 1g
Dietary fiber 2g