Thai-style Asparagus & Shrimp Stir-Fry
This easy stir-fry is perfect for a quick and healthy meal. With shrimp and asparagus in a delicious Thai sauce, it's sure to please!
Ingredients
- 2 tbsp peanut oil
- 2-3 cloves garlic – finely chopped
- A bundle of asparagus – fibrous ends discarded then cut or snapped into 2-inch long pieces*
- 1/2 red bell pepper – thinly sliced
- 10-12 shrimp – peeled and deveined if not done already
- 1/4 cup unsweetened coconut milk
- 2 tbsp water
- 2 tsp fish sauce or salt to taste
- 2 tsp Season with Spice’s Lemongrass Ginger Seasoning or more to taste
Instructions
- In a frying pan or a wok, heat oil and sauté garlic until aromatic.
- Add in the harder pieces of the asparagus first (the lower parts of the stalk), and stir-fry over medium-high heat for about one minute.
- Then add in the rest of the asparagus, as well as the shrimp and red bell pepper, and toss a few times together. Pour in the coconut milk, water, and fish sauce (or salt).
- Stir and toss to make sure the asparagus cooks evenly. Bring it to a boil, then lower the heat and allow to simmer for a few minutes, or until the asparagus is tender.
- Finally, season with the Lemongrass Ginger Seasoning and give it a few more quick stirs to combine. Dish out into a serving bowl. Serve hot with steamed rice, and a side of cashews.
Notes
*Tip: Snapping Asparagus
Starting at the tip of the asparagus, bend the stem and snap off about a 2-inch length piece (a fresh asparagus should snap easily). Keep snapping off 2-inch pieces until you come to the resistance point where it is too fibrous to snap. Discard the fibrous ends of the asparagus.
Nutrition
Serving: 150gCalories: 211kcalCarbohydrates: 5gProtein: 2gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 8mgSodium: 484mgPotassium: 184mgFiber: 1gSugar: 3gVitamin A: 932IUVitamin C: 40mgCalcium: 19mgIron: 1mg
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