Makes 4 servings
Ingredients:
2tbs olive oil
1 cup asparagus tips,about 2 inch length
1lb fresh shrimp, butterflied
1/4 chopped fresh cilantro
Sauce ingredients:
1 tbsp grated lemon zest
1 tbsp fresh ginger
1/3 cup low-sodium, fat-free chicken broth
3 tbsp fresh lemon juice
1 tbsp low sodium soy sauce
2 tbsp honey
1 tsp arrowroot
1 tsp fresh minced garlic
1 tsp Asian chili sauce
Instructions;
1. in a bowl, combine all sauce ingredient. Set aside
2. heat wok or frying pan over high heat till very hot. Add 1tsp of olive oil, followed by asparagus tips. Stir-fry for 5mins.
3. Remove asparagus and add 1 tbs of olive oil to pan then add shrimp and stir-fry for 3 mins. until shrimp is pink.
4. Return asparagus to pan, pour in sauce and cilantro and mix throughly, about 1 min. divide into 4 equal portions and serve over a cup of cooked brook rice.
NUTRITIONAL VALUE
(for each 200g serving)
Calories: 240
Fat: 6g
Protein: 32
Carbs: 15g
Ingredients:
2tbs olive oil
1 cup asparagus tips,about 2 inch length
1lb fresh shrimp, butterflied
1/4 chopped fresh cilantro
Sauce ingredients:
1 tbsp grated lemon zest
1 tbsp fresh ginger
1/3 cup low-sodium, fat-free chicken broth
3 tbsp fresh lemon juice
1 tbsp low sodium soy sauce
2 tbsp honey
1 tsp arrowroot
1 tsp fresh minced garlic
1 tsp Asian chili sauce
Instructions;
1. in a bowl, combine all sauce ingredient. Set aside
2. heat wok or frying pan over high heat till very hot. Add 1tsp of olive oil, followed by asparagus tips. Stir-fry for 5mins.
3. Remove asparagus and add 1 tbs of olive oil to pan then add shrimp and stir-fry for 3 mins. until shrimp is pink.
4. Return asparagus to pan, pour in sauce and cilantro and mix throughly, about 1 min. divide into 4 equal portions and serve over a cup of cooked brook rice.
NUTRITIONAL VALUE
(for each 200g serving)
Calories: 240
Fat: 6g
Protein: 32
Carbs: 15g
