Shrimp and Asparagus Stir Fry with Lemon Sauce

Ingredients

• Chicken broth

  Soup, canned, ready-to-serve

  ⅔ cup or 160g

• Cornstarch

  1 tbsp or 8g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Lemon juice

  Raw

  4 tbsp or 60g

• Lemon zest

  1 tsp or 2g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Salt

  Table

  ½ tsp or 3g

• Asparagus

  Raw

  1 lb or 453g

• Ginger root

  Raw

  1 tsp or 2g

• Garlic

  Raw

  1 cloves, minced or 3g

Directions

1. Whisk together chicken broth, cornstarch, sugar, soy sauce, lemon juice, and lemon zest in a small bowl to make the lemon sauce. Set aside.
2. Heat half of the olive oil in a large frying pan over medium-high heat. Add shrimp in a single layer and cook for about 3 minutes, turning once.
3. Season shrimp with half of the salt. Cook until pink and opaque, slightly undercooked. Remove from pan and set aside.
4. In the same pan, heat remaining oil over medium-high heat. Add asparagus and cook until tender-crisp and bright green.
5. Season asparagus with remaining salt, add ginger and garlic, and stir to combine. Cook for another 30-45 seconds.
6. Pour lemon sauce into the pan with asparagus. Add shrimp back into the pan and combine with the sauce. Simmer until the sauce thickens.
7. Remove from heat and serve immediately.