Asparagus and Shrimp Stir-Fry with Farro

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.

Total Time

30min

4.4

7 Ratings

Author: Fork vs Spoon

Servings:

Ingredients

•

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

•

3 cups

Asparagus

•

2 cups

Cherry Tomatoes

•

1 lb

Large Shrimp , cooked

•

1 tsp

Toasted Sesame Oil

Cooking Instructions

Cook the 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) , and 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.

Add the 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.

Nutrition Per Serving

CALORIES

447

FAT

11.5 g

PROTEIN

40.2 g

CARBS

49.4 g