Shrimp and Asparagus Stir-Fry

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Shrimp and Asparagus Stir-Fry Recipe

Photo: Jennifer Causey; Styling: Claire Spollen

Pearled farro is a fine sub for brown rice. While hearty, pearled farro isn't a whole grain; unpearled, whole-grain farro cooks in about 30 minutes.

Serves 4 (serving size: about 3/4 cup farro and 1 cup shrimp mixture)


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1 1/2 cups uncooked pearled farro
3 tablespoons lower-sodium soy sauce
1/2 teaspoon crushed red pepper
1 tablespoon cornstarch
3 tablespoons canola oil, divided
1 tablespoon minced peeled fresh ginger
1 pound large shrimp, peeled and deveined
6 garlic cloves, minced
1 cup vertically sliced onion
1 cup thinly sliced red bell pepper
1 cup asparagus, diagonally cut into 1-inch pieces
1/2 cup unsalted chicken stock (such as Swanson)
1/2 cup water
8 basil leaves


1. Cook farro according to package directions, omitting salt and fat; drain.

2. Combine soy sauce and crushed red pepper in a bowl. Stir in cornstarch with a whisk until smooth.

3. Heat a large wok or skillet over high heat. Add 1 1/2 tablespoons oil; swirl to coat. Add ginger, shrimp, and garlic; stir-fry 3 minutes. Remove shrimp mixture from pan. Return pan to high heat; add remaining 1 1/2 tablespoons oil. Add onion, bell pepper, and asparagus; stir-fry 3 minutes. Add soy sauce mixture, stock, and 1/2 cup water to pan; bring to a boil. Stir in shrimp mixture and basil; cook 1 minute. Serve with farro.

Created date

October 2015

Nutritional Information

Calories 480
Fat 13.4 g
Satfat 1 g
Monofat 6.8 g
Polyfat 3.2 g
Protein 29 g
Carbohydrate 64 g
Fiber 9 g
Cholesterol 143 mg
Iron 5 mg
Sodium 588 mg
Calcium 123 mg