SHRIMP AND ASPARAGUS STIR-FRY
There are plenty of Asian stir-fry dishes that contain shrimp. Shrimp with Garlic Sauce and Creaky Shrimp were always my favorites. Don’t ask what “creaky” means—I still don’t know. I do know that Six Happiness Chinese Restaurant in my neighborhood in New York City was happy to deliver it within fifteen minutes, guaranteed every time. They also delivered a cardboard container-full of sugar and fat at about 800 calories a pop. This is a wholesome 600-fewer-calorie version of that “creaky” stuff: luscious shrimp, asparagus, a simple sauce, and basil. Serves 4
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 freshly ground black pepper
⅔ cup Rockin’ Asian Stir-Fry Sauce or store-bought sugar-free teriyaki sauce, such as Seal Sama
½ cup chopped fresh basil
1. Heat a large nonstick sauté pan over high heat. When the pan is hot, add the sesame oil. Add the onion and asparagus, and stir-fry until the vegetables are almost tender, about 6 minutes.
2. 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, and serve.
