RECIPE
10 INGREDIENTS8 STEPS30MIN

Asparagus and Shrimp Stir-Fry with Farro

4.3
6 Ratings
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Fork vs Spoon
I believe with each cookie and brownie I bake that there is an even amount of butter and sugar mixed in as there is love.
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I recommend this served hot for a quick and healthy week night meal and then eaten cold the next day as a cold farro salad in the lunchroom – surrounded by drooling co workers who wish you had made extra.

30MIN

Total Cooking Time

10

Ingredients
Fork vs Spoon
I believe with each cookie and brownie I bake that there is an even amount of butter and sugar mixed in as there is love.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
1 cup
Farro
2 Tbsp
Reduced Sodium Soy Sauce
1 Tbsp
Seasoned Rice Vinegar
1 Tbsp
Fresh Ginger , peeled, freshly grated
1 Tbsp
Toasted White Sesame Seeds
2 Tbsp
Vegetable Oil
2 cups
Cherry Tomatoes
1 lb
1 tsp
Toasted Sesame Oil
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Directions

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Step 1
Cook the Farro (1 cup) according to package's instructions.
Step 2
Trim the ends off the Asparagus (3 cups) and cut them diagonally into 2-inch pieces.
Step 3
In a small bowl, combine Reduced Sodium Soy Sauce (2 Tbsp) , Seasoned Rice Vinegar (1 Tbsp) , and Fresh Ginger (1 Tbsp) . Set aside.
Step 4
Remove the tails from the Large Shrimp (1 lb) .
Step 5
In a medium sized skillet, heat Vegetable Oil (2 Tbsp) 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 (2 cups) 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 (1 Tbsp) . Toss with cooked farro and sprinkle with Toasted Sesame Oil (1 tsp) . Serve immediately.

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