Though cleaned shrimp are more costly, they are a distinct timesaver. Shelling and deveining shrimp for a stir-fry can take more time than actually cooking the dish.
3 tablespoons reduced-sodium soy sauce
3 tablespoons fresh lemon juice
1 teaspoon dark sesame oil
1 teaspoon cornstarch
3/4 pound medium shrimp, shelled and deveined
1 tablespoon vegetable oil, such as olive or canola oil
4 scallions, cut into 1-inch lengths
2 cloves garlic, finely chopped
1 tablespoon minced 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
1. In a medium bowl, combine the soy sauce, lemon juice, sesame oil, and cornstarch. Add the shrimp, tossing to coat. Cover and refrigerate for 30 minutes.
2. In a large nonstick skillet, heat the oil over medium heat. Add the scallions, garlic, and ginger, and stir-fry until softened, about 1 minute. Add the asparagus, mushrooms, and salt, and stir-fry until the asparagus are crisp-tender, about 4 minutes.
3. Reserving the marinade, add the shrimp to the pan and stir-fry until the shrimp are beginning to turn pink but are not opaque, about 3 minutes. Add the reserved marinade and cook, stirring, until the shrimp are opaque throughout and the sauce is slightly thickened, about 1 minute. Makes 4 servings
Chicken Stir-Fry with Shiitake & Asparagus If you don’t care for shrimp, you can make this stir-fry with chicken instead. Use 3/4 pound of skinless, boneless chicken breast cut crosswise into 1/2-inch-wide strips. Add it to the pan in step 3, when you would have added the shrimp. Cook for 4 minutes, then add the marinade and continue cooking as directed.
Good source of: selenium, vitamin B12, vitamin D
If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.