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Categories:Viewed: 31 - Published at: 3 years ago
Ingredients
- 1 tablespoon toasted sesame oil
- 1 medium Vidalia onion, sliced thin
- 1 large bunch asparagus, trimmed and cut on the diagonal into 1-inch pieces
- 1 pound large shrimp, peeled and deveined
- Salt and freshly ground black pepper
- 2/3 cup Rockin Asian Stir-Fry Sauce (page 210) or store-bought sugar-free teriyaki sauce, such as Seal Sama
- 1/2 cup chopped fresh basil
Method
- Heat a large nonstick saute pan over high heat.
- When the pan is hot, add the sesame oil.
- Add the onion and asparagus, and stir-fry until the vegetables are almost tender, about 6 minutes.
- Season the shrimp with salt and pepper to taste, and add them to the pan.
- Cook for about 3 minutes, stirring often.
- Add the stir-fry sauce.
- When the shrimp are cooked through and the sauce is hot (after about 2 minutes), stir in the basil.
- Season with salt and pepper to taste, if desired, and serve.
- Fat: 19.1g (before), 6.4g (after)
- Calories: 873 (before), 198 (after)
- Protein: 21g
- Carbohydrates: 14g
- Cholesterol: 129mg
- Fiber: 3g
- Sodium: 886mg
