I love going out for Asian food, but it’s always so salty. I don’t like a lot of salt and use very little in my cooking. My high blood pressure doesn’t like it much either! So, I like to make my own stir fry dishes at home. That way I can control the amount of salt. I’ve been craving shrimp lately. I don’t eat a lot of it, but I love it……especially served this way. If you are not a fan of asparagus, (what??) you can always use broccoli or fresh green beans. Actually, I prefer it with green beans, but I happened to have asparagus on hand. This is a great dish…garlicky…..the soy sauce gets a bit caramelized, a bit spicy (if you like). Serve with some white rice….ohhhhhh, and don’t forget the chopsticks.

Shrimp and Asparagus Stir Fry

Serves 2

approx. 1 pound of raw shrimp, shelled and cleaned
1 bunch of fresh asparagus, cut up
3 cloves of fresh garlic, minced
1 tblsp grated fresh ginger
juice of 1/2 lemon
approx. 1/4 cup soy sauce (I use low sodium)
hot chili paste (optional)

cooked rice

In a large skillet or wok, add a bit of oil. Stir fry the asparagus until it’s just about cooked, but still crunchy. Add the garlic, ginger and chili paste. Squeeze in the lemon juice. Add the shrimp. The shrimp will cook very fast…..just a couple of minutes. Add the soy sauce** and give it all a good stir. Serve on top of some hot, white rice.

** When I add the soy sauce, I don’t pour it on top of the food. I pour it on the bottom surface of the pan itself. This way, the heat from the pan caramelizes the soy sauce a bit. Then I give everything a quick stir.