Ingredients
5tbspsoy sauce,low-sodium
7tbspwater,divided
2½tbsphoney
2tbspbrown sugar,packed, light or dark
2tspfresh ginger,peeled, minced
1½tspgarlic,minced
1tbsprice vinegar
¼tspsesame oil,optional
1tbspcornstarch
1¼lbslarge shrimp,(21/25)
2tbspcanola oil,or olive oil
1lbasparagus,preferably thicker spears, woody ends trimmed, diced into 1-inch pieces
sesame seeds,for garnish, optional
Preparation
In a small saucepan, whisk together the low-sodium soy sauce, 6 tablespoons of the water, honey, brown sugar, ginger, garlic, rice vinegar, and sesame oil.
Bring the mixture to a light boil over medium-high heat. Whisk together the cornstarch with the remaining water, then add to the sauce mixture in the saucepan.
Reduce the heat slightly and allow to boil 30 seconds to 1 minute, stirring constantly. Remove from heat, cover and set aside.
Heat 1 tablespoon oil in a 12-inch non-stick skillet over medium-high heat. Add asparagus and sauté for about 4 to 5 minutes, until tender. Transfer to a plate.
Heat the remaining 1 tablespoon oil in skillet, then add the shrimp. Cook the first side for about 1½ minutes, then flip and cook the opposite side for another 1½ minutes until cooked through.
Add in the asparagus, pour in the teriyaki sauce, and toss everything to evenly coat.
Serve warm over white or brown rice, garnish with sesame seeds, and enjoy!
