Asparagus and Shrimp Stir-Fry with Farro

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

190 g

Farro

30 mL

Reduced Sodium Soy Sauce

15 mL

Seasoned Rice Vinegar

6 g

Fresh Ginger , peeled, freshly grated

8 g

Toasted White Sesame Seeds

30 mL

Vegetable Oil

455 g

Asparagus

300 g

Cherry Tomatoes

455 g

Large Shrimp , cooked

5 mL

Toasted Sesame Oil

Cooking Instructions

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Step 1

Cook the Farro (190 g) according to package's instructions.

Step 2

Trim the ends off the Asparagus (455 g) and cut them diagonally into 2-inch pieces.

Step 3

In a small bowl, combine Reduced Sodium Soy Sauce (30 mL) , Seasoned Rice Vinegar (15 mL) , and Fresh Ginger (6 g) . Set aside.

Step 4

Remove the tails from the Large Shrimp (455 g) .

Step 5

In a medium sized skillet, heat Vegetable Oil (30 mL) over medium-high heat until hot. Add asparagus and cook until tender, but still crisp, about 5 to 7 minutes. Stir frequently.

Step 6

Add the Cherry Tomatoes (300 g) and cook mixture another 2 to 3 minutes.

Step 7

Stir in the soy sauce mixture and add shrimp to skillet. Cook for about 1 to 2 minutes to heat through.

Step 8

Remove from heat and stir in Toasted White Sesame Seeds (8 g) . Toss with cooked farro and sprinkle with Toasted Sesame Oil (5 mL) . Serve immediately.