Spring Shrimp Stir-Fry

I love to make this meal in the spring because of all of that lovely fresh asparagus available.  Heading down to the farmer’s market and purchasing asparagus, celery and carrots straight from the farm is a great start to this meal and a fun way to start the day!  This meal is quick to prepare, but if you want to make it even easier, slice and chop your vegetables the night before so you’re ready to go.

The sauce for this stir-fry is basic, but so yummy.  It also makes plenty so you don’t have to worry that you won’t have enough for your rice.  Be sure to whisk your sauce again right before you add it to your wok or skillet.  You’ll know it’s ready when it has changed to a rich caramel color and is thick and bubbly.

Once your sauce is thickened, add those beautiful vegetables back to the pan, heat them through and then you’re ready to serve over rice.  So simple.  If I can do it, so can you!

Ingredients

1 pound raw shrimp, peeled and deveined

3 Tbsp cornstarch

1 14.5 oz can chicken broth

1/4 cup water

2 Tbsp soy sauce

1 cup cut fresh asparagus

1 medium carrot, thinly sliced

2 stalks of celery, sliced

1 small onion, chopped

2 Tbsp oil

1 8 oz can sliced water chestnuts

1 8 oz can bamboo shoots

3 cloves of garlic, minced or crushed

Hot cooked rice

Directions

In a small bowl, whisk cornstarch, chicken broth, water and soy sauce.  Set aside.

In a large skillet, stir-fry the carrots for one minute in one Tbsp of oil.  Add the asparagus, celery and onion; stir-fry for three minutes.  Add water chestnuts and bamboo shoots; stir-fry for two minutes.  Add the garlic and stir-fry just until fragrant, about one minute.  Remove vegetable mixture and keep warm.

In the same skillet, stir-fry the shrimp in the remaining oil for three minutes until shrimp are pink.  Give the chicken broth mixture a whisk and then add to the pan.  Bring to a boil.  Cook and stir for two minutes until thick and bubbly.  Add vegetable mixture back to the pan; heat through.  Serve with hot cooked rice.