Wednesday, March 23, 2016

Shrimp and Asparagus Stir Fry

This has been the best asian recipe we have ever made. The sauce came out perfect and actually thickened (first time! yay!) Most of the time, the sauce just stays watery, but this time it was the perfect consistency. The veggies were excellent. We pre-steamed the asparagus though, to make sure it was cooked as we do not like crunchy asparagus. We also added some green onions and because we did not have farro we made brown rice with flax seeds. This recipe would also be great with some regular white rice. The sauce is very tasty and would go good with almost any rice. We also did not have any basil, but we don't think this recipe needed it. The basil might have made it too vietnamese cuisine, and this recipe really doesn't need it.


Closer look at the result 
Veggies with the sauce added

Veggies before sauce addition

Shrimp Cooked


2 cups brown rice/flax seed mixture
2 tablespoons butter
4 cups water and/or chicken stock
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
2 stems of green onions cut into 1-inch pieces
1/2 cup unsalted chicken stock (such as Swanson)
1/2 cup water


1. Cook in rice cooker with "white rice" setting - brown rice with flax seeds (or just white rice if you'd prefer) with 2 tablespoons butter and 4 cups liquid (we used chicken stock and water to total 4 cups).
2. Steam asparagus for 8 minutes until tender.  
3. 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, green onions 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; cook 1 minute. Serve with the rice

What we liked:

This was easily the best asian food recipe we have made. The sauce was perfect and the veggies and shrimp complemented the rice very well. It was also very fast and simple to make. 

What we didn't like:

Nothing, it was great. 

What Kaspian thought about it:

He wanted some rice, but that was as far as he would go with this dish. Dinosaur chicken nuggets are way more appealing. 

Next time:

No change. 

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