Shrimp Mushroom, Peas and Asparagus Stir FryRecipe
Celebrate spring with veggies that usher in the season – asparagus and peas. They’re low in calories, have fresh flavor and are the perfect way to energize for warmer weather.
Number of Servings: 4
- 2 large cleaned portobello mushrooms (cut into 1-inch pieces)
- 1 bunch asparagus spears (cut into 2-inch pieces)
- 1 tablespoon fresh, minced ginger
- 2 teaspoons fresh, minced garlic
- 1 lb. large shrimp (peeled and deveined, tail removed)
- 1/3 cup boiling water
- 2 tablespoons sesame oil
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons 100% orange juice
- 3/4 cup dry couscous
- 1/2 cup scallions
- 3/4 cup boiling water
- 3 teaspoons canola oil (divided)
- 1 cup frozen peas
Clean the portobello mushrooms by removing and discarding each stem. Use a spoon to scrape the black gills from the underside of each mushroom; discard gills. Slice each mushroom into 1-inch pieces. Snap the ends off each asparagus spear and cut into 2-inch pieces. Next, peel and mince the ginger; mince the garlic too.
Prepare the shrimp by peeling, deveining, and removing the tails. Prepare the sauce by mixing the 1/3 cup water, sesame oil, soy sauce, and orange juice into a small bowl.
Bring 1 cup of water to a boil either in a teapot or in the microwave. Add couscous and scallions into a medium bowl. Stir in the boiling water and top with a lid or cover with foil. Let sit at least 10 minutes.
Meanwhile, warm 1 teaspoon oil in a large nonstick pan or wok over high heat. Add mushrooms; stir and sauté; just briefly, about 2 minutes. Add asparagus; sauté, stirring constantly, until mostly tender, about 3 minutes. Stir in peas, cooking 1 to 2 minutes until warm. Remove from heat and transfer vegetables to a plate.
Warm 2 teaspoons oil again in pan or wok over medium-high heat. Add ginger and garlic, stirring constantly and cooking until fragrant, about 30 seconds. Add shrimp, sautéing constantly until the shrimp are almost fully cooked, about 2 minutes. Pour in the soy sauce mixture along with reserved vegetables, quickly stirring together to combine. Remove from heat.
Use a fork to fluff the couscous. Serve stir-fry over the couscous.
Per serving: 382 calories, 11.5g total fat, 1.5g saturated fat, 0g trans fat, 380mg sodium, 38.9g carbohydrates, 6.4g fiber, 32.4g protein
Recipe courtesy of heart.org
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