Shrimp & Asparagus Stir Fry
This stir fry was bright and lemony and so so yummy. I served it over rice and doubled the sauce recipe. Even The Man said it was good.
1/4 cup Chicken Broth
1/4 cup Lemon Juice
2 tablespoons Soy Sauce
2 tablespoons Brown Sugar
1 teaspoon Lemon Zest
1 teaspoon Cornstarch
2 tablespoons Olive Oil
1 pound Asparagus (trimmed and cut to bite size pieces)
1 White Onion (cut into 1/4" wide wedges)
1 pound Large Shrimp
Salt & Pepper
Whisk Chicken Broth, Lemon Juice, Brown Sugar, Zest, and Cornstarch together in a bowl and set aside.
Heat 1 tablespoon oil in a wok or large skillet over medium-high heat.
Add Asparagus and Onion and cook until Asparagus is tender-crisp, stirring frequently for 4-5 minutes.
Remove vegetables from the skillet and set aside.
Heat the remaining oil in the same skillet over medium-high heat.
Cook shrimp for 2 minutes, flipping over halfway through.
Add Asparagus and Onion back to skillet.
Stir the sauce and pour over the shrimp.
Bring sauce to a simmer, stirring constantly until it thickens, 1-2 minutes.
Season with salt and pepper, to taste.