Shrimp Stir-Fry with Shiitake & Asparagus
You can easily substitute chunks of skinless, boneless chicken breast for the shrimp.
  • 3 tablespoons reduced-sodium soy sauce
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon dark sesame oil
  • 1 teaspoon cornstarch
  • 12 ounces medium shrimp, shelled and deveined
  • 1 tablespoon olive oil
  • 4 scallions, cut into 1-inch lengths
  • 2 cloves garlic, finely chopped
  • 1 tablespoon chopped fresh ginger
  • 1/2 pound asparagus, cut on the diagonal into 1-inch lengths
  • 1/2 pound shiitake mushrooms, stems discarded and caps quartered
  • 1/4 teaspoon salt
  • 3/4 teaspoon grated lemon zest

1. In medium bowl, combine soy sauce, lemon juice, sesame oil, and cornstarch. Add shrimp, tossing to coat. Cover and refrigerate for 30 minutes.

2. In large nonstick skillet, heat olive oil over medium heat. Add scallions, garlic, and ginger and stir-fry 1 minute, or until softened. Add asparagus, mushrooms, and salt and stir-fry 4 minutes, or until asparagus are crisp-tender.

3. Reserving the marinade, add shrimp and lemon zest to the pan and stir-fry 3 minutes, or until shrimp are opaque. Add marinade and cook, stirring, until shrimp are opaque throughout and sauce is slightly thickened, about 1 minute.

Nutritional Information
Per serving: 176 calories, 6g total fat, 0.9g saturated fat, 3.2g monounsaturated fat, 1.4g polyunsaturated fat, 2g dietary fiber, 19g protein, 10g carbohydrate, 119mg cholesterol, 681mg sodium.
Good source of: selenium, vitamin B12.

Date Published: 09/19/2005 > Printer-friendly Version

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