Farro (1 cup)
according to package's instructions.
Trim the ends off the
Asparagus (3 cups)
and cut them diagonally into 2-inch pieces.
In a small bowl, combine
Reduced Sodium Soy Sauce (2 Tbsp)
Seasoned Rice Vinegar (1 Tbsp)
Fresh Ginger (1 Tbsp)
. Set aside.
Remove the tails from the
Large Shrimp (1 lb)
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.
Cherry Tomatoes (2 cups)
and cook mixture another 2 to 3 minutes.
Stir in the soy sauce mixture and add shrimp to skillet. Cook for about 1 to 2 minutes to heat through.
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.