Shrimp and Asparagus Stir Fry

I took this straight from Rocco Dispirito's "Now Eat This". I love stirfry, and since I will never ever be able to make it taste as good as my dad's, I rely on recipes from the experts. It's nice to see this low-sodium version!


Shrimp and Asparagus Stir-fry


Ingredients:
1 Tablespoon toasted sesame oil
1 medium Vidalia onion, thinly sliced
1 large bunch asparagus, trimmed and cut on the diagonal, 1 in pieces
1 pound large shrimp, peeled and deveined
Salt and freshly ground pepper
2/3 cup Rockin' Asian Stir Fry Sauce

1/2 cup chopped fresh basil.

1. Heat a large nonstick saute pan over high heat. When the pan is hot, add the sesame oil. Add the onion and asparagus, and stir-fry until the vegetables are almost tender, about 6 minutes.

2.Season the shrimp with salt and pepper to taste, and add them to the pan. Cook for a

about 3 minutes, stirring often. Add the stirfry sauce. When the shrimp are cooked through and he sauce is hot (about 2 minutes), stir in the basil. Season with salt and pepper to taste, if desired, and serve.

Personal note: I added a cup of chopped broccoli and served it over rice! Yum! Can't wait to have the leftovers for lunch tomorrow!