Shrimp and Asparagus Stir-Fry

Was planning to make as written with shrimp but my daughter was home for dinner and doesn't like shrimp (!) so I had to sub chicken breast.  It worked just fine.  I was able to halve the amount of oil and omitted the water based on prior reviews.  Tasty if not a tad too spicy for us; will cut back a bit on the crushed red pepper next time.  Loved the farro!  Nice change from white or brown rice.

This was a great recipe and the sauce actually thickened up! Our full review with pictures is here: http://www.nickandalonakitchen.com/2016/03/shrimp-and-asparagus-stir-fry.html 

Both my husband and I really liked this. We thought the sauce was perfect and the flavors great!  We cooked this up really quickly with a napa cabbage stir fry as well.

I've had better stir-frys, but this was still pretty tasty!  I would decrease the water next time, as the sauce was pretty thin. http://determinedwwmomma.blogspot.com

I liked the flavors in this dish - the ginger combined with the basil was very interesting. But at the very end, you add a lot of liquid to the pan (3TB soy sauce plus 1/2 cup water), so everything ends up just boiled. And you're only supposed to cook it for a minute, so nothing really evaporates. If I make this again (probably won't even bother), I won't add the 1/2 cup water.