Shrimp and Asparagus Stir Fry with Lemon Sauce

Ingredients

• Chicken broth

  Soup, canned, ready-to-serve

  ½ cup or 120g

• 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

  2 cloves, minced or 6g

Directions

1. In a small bowl, whisk together the chicken broth, cornstarch, sugar, soy sauce, lemon juice, and lemon zest. Taste and adjust, adding more broth if needed for saucy consistency. Set aside.
2. Heat half of the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook about 3 minutes, turning once, until mostly opaque.
3. Season the shrimp with half of the salt and cook just until pink and barely cooked through. Transfer to a plate.
4. Add the remaining oil to the same skillet over medium-high heat. Add the asparagus and cook, stirring, until bright green and tender-crisp.
5. Season the asparagus with the remaining salt, add the ginger and garlic, and cook, stirring, until fragrant, 30-45 seconds.
6. Whisk the lemon sauce again, then pour it into the skillet. Return the shrimp and any juices to the pan and simmer, stirring, until the sauce thickens and coats the shrimp and asparagus.
7. Remove from the heat and serve right away.