Shrimp and Asparagus Stir-Fry

4 Reviews
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Photo: Jennifer Causey; Styling: Claire Spollen
Yield
Serves 4 (serving size: about 3/4 cup farro and 1 cup shrimp mixture)
By Robin Bashinsky
December 2015
RECIPE BY Cooking Light

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.

Ingredients

  • 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

Nutritional Information

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

How to Make It

Step 1

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

Step 2

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

Step 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.

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Ratings & Reviews

Liked the flavor, but wouldn't call it a stir-fry

BZsMom
November 25, 2015
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.

This was really great!

Shushka
March 24, 2016
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 

Great flavor & Sauce - AND really quick and easy as well

Jenelle
February 17, 2016
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.

Pretty Good!

Alona
December 11, 2015
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