¼ c. College Inn chicken broth
2 T. plain rice vinegar
2 T. soy sauce
1 T. cornstarch
1 t. toasted sesame oil
¼ t. salt
½ c. uncooked instant brown rice
3 t. canola oil, divided
1 c. shiitake mushrooms, stems discarded, thinly sliced
2 t. fresh ginger, grated
2 medium garlic cloves, minced
1 lb. asparagus, trimmed, cut on the diagonal into 1-inch slices (about 2 ½ c.)
1 lb. 16/20 ct raw shrimp, peeled, rinsed, and patted dry
In a medium bowl, whisk together the broth, vinegar, soy sauce, cornstarch, sesame oil and salt. Set aside.
Prepare the rice using the package directions.
Meanwhile, coat a large nonstick skillet with 1 ½ t. canola oil, swirling over high heat. Cook the mushrooms, ginger and garlic for 2 minutes, stirring constantly. Stir in the asparagus. Cook for 2 minutes, stirring constantly. Transfer the mixture to a large bowl. Set aside.
Add the shrimp to the broth mixture, stirring to coat.
In the same skillet, heat the remaining 1 ½ t. canola oil over high heat, swirling to coat the pan. Cook the shrimp mixture for 2 minutes, or until the shrimp are pink and just cooked through. Stir in the asparagus mixture. Cook for 1 more minute, or until the vegetables are heated through and the sauce is thickened, stirring constantly.
Dish out in four individual bowls, over brown rice. Chopsticks encouraged.
Eddie’s Recipe Tip:
