Lemon Shrimp and Asparagus Stir Fry

1 lb. shrimp, peeled and deveined

1 lb. asparagus, cut into 2 -3 inch pieces

1 clove garlic, minced

2/3 c chicken stock

1 tbsp soy sauce

1 tbsp sugar

1 tsp grated ginger

1/4 c lemon juice

zest of 1 lemon

salt & pepper

olive oil

 

1. Heat up a tablespoon of olive oil in a saucepan and place shrimp in a single layer, sprinkle salt on shrimp and cook for three minutes on each side. Remove shrimp and place on a platter.

 

2. Return the pan to the heat, add another tablespoon of olive oil, and asparagus and garlic and saute until cooked but still crisp.

 

3. While asparagus is cooking, whisk chicken stock, soy sauce, sugar, lemon juice and zest and ginger in a bowl, and set aside.

 

4. Add chicken stock mixture to asparagus and cook until thickened. Add shrimp to pan and heat through. Season with salt and pepper.

 

5. Serve over steamed rice. Makes 4 servings.