Lemon Shrimp & Asparagus Stir Fry

What You'll Need

Lemon Stir Fry Sauce

• juice of One lemon, about Two tablespoons
• One half cup chicken stock
• One half teaspoon sesame seed oil
• One tablespoon corn starch
• One teaspoon ginger paste (or 1" piece of fresh ginger, grated, or One teaspoon ground ginger)
• Three tablespoons soy sauce
• Two cloves of garlic, grated
• Two teaspoons honey
• zest of Two lemons (I like using a zester that peels the lemon zest in long, thin strips)

Stir Fry

• four teaspoons olive oil, divided
• One pound raw shrimp, peeled, deveined, tails pulled off and patted dry
• One medium yellow onion, sliced
• Two bunches asparagus, ends trimmed off and cut into 1" pieces
• One batch of Lemon Stir Fry Sauce
• Two cups rice, cooked per manufacturers instruction (I love brown jasmine rice)

How to Make It

Lemon Stir Fry Sauce

1. Combine all ingredients in a jar or small bowl and stir to combine.
2. Set aside

Stir Fry

3. Preheat a large skillet over high heat.
4. You will be cooking each ingredient separately since they each get cooked for different amounts of time.
5. Add 1 teaspoon olive oil, and cook half the shrimp for 1 minute per side, until they are just turning pink.
6. Flip, and cook for 1 more minute.
7. Remove shrimp from pan and transfer to a bowl.
8. The shrimp will not be cooked all the way thru, they will finish cooking later.
9. Repeat with 1 more teaspoon olive oil and the remaining half of shrimp.
10. You want to cook the shrimp in 2 batches so you don't overcrowd the pan.
11. Add 1 teaspoon olive oil, and cook the onion for about 5-7 minutes, until softened and just starting to turn golden. Remove from pan and add to the same bowl as the shrimp.
12. Add 1 teaspoon olive oil, and cook the asparagus for 3-5 minutes, until they begin to soften and turn bright green.
13. When the asparagus is done cooking, add the shrimp and onion back to the skillet.
14. Add in all the stir fry sauce, and cook for 3 minutes, or until the sauce has thickened and all vegetables and shrimp are heated thru.
15. Serve warm with rice.

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