Teriyaki Shrimp and Asparagus

I love making stir fries! I love the variety, the fresh vegetables, the speed in which you can get dinner on the table, the satisfying combination of meat and veggies, the different rice(s) and noodles you can eat them with, the all around deliciousness. Some of my other favorites are Cashew Chicken, Chicken with Zucchini and Mushrooms, Beef with Asparagus, Beef with Broccoli, Kung Pao Steak and Vegetables, and Pork and Green Beans (making this tonight!). This doesn't even mention all the noodley "stir fries" - just poke around here a little and you'll find lots of good options.

Once you learn how to make a few different sauces, you can basically use stir fries to make a delicious dinner out of whatever veggies and meat you have on hand. This is a recipe for a fantastic homemade teriyaki sauce, which goes beautifully with this shrimp and asparagus, but would work equally well with beef, chicken or pork.

It comes together so quickly - get the sauce cooking in a small saucepan, then saute the shrimp, then the asparagus. Add the sauce and whoop, there it is. I hope you started the rice cooking, cause you're ready to eat!

Since first trying this recipe several weeks ago, I've made it three times. It is just that good. And that easy. And that quick. Now that spring sports and other activities are in full swing, it's nice to have a few super fast recipes that the whole family will devour. 

Find more great ideas at Inspire Me, Inspire Me 2, Fabulous, Hearth and Soul.

Teriyaki Shrimp and Asparagus

4 Tbsp. soy sauce

7 Tbsp. water, divided

2 1/2 Tbsp. honey

2 Tbsp. brown sugar

2 tsp. peeled and minced ginger

1 1/2 tsp. minced garlic

1 Tbsp. rice vinegar

1 Tbsp. cornstarch

2 Tbsp. sesame oil

1 pound asparagus, woody ends trimmed, chopped into 1-inch pieces

1 pound shrimp, peeled and deveined

black and white sesame seeds, optional

In a small saucepan, whisk together the soy sauce, 6 Tbsp. of water, honey, brown sugar, ginger, garlic, and rice vinegar. Bring the mixture to a boil over medium heat, then whisk together the cornstarch and remaining water. Add the cornstarch slurry to the sauce, and boil for another minute, stirring constantly. Remove from the heat and set aside,

In a large skillet or wok, heat 1 Tbsp. of the sesame oil over medium high heat. Add the shrimp and cook 1 minute, then flip them over and cook another minute, or until opaque. (This will happen quickly! By the time you have them all flipped, it will be time to remove the first ones...)

Remove the cooked shrimp to a plate or bowl and heat the remaining 1 Tbsp. sesame oil over medium high heat. Add the asparagus, and stir fry 2-3 minutes or until it's bright green. Return the shrimp to the skillet and add the sauce. Reduce heat to low and stir until all the shrimp and asparagus is coated.

Serve over rice or noodles and sprinkle with sesame seeds.  Serves 4. 

Recipe Source: Cooking Classy