1poundasparagus, cut into 1-inch pieces, woody ends removed
1cuppea pods
1clove minced garlic
1tablespoonfresh minced ginger
2tablespoonslow-sodium wheatfree tamari soy sauce
2tablespoonslow-sodium chicken broth or vegetable broth
2tablespoonsfresh cilantro, optional for garnish
Instructions
Rinse and dry shrimp, and prepare all the vegetables so they are ready to go at the same time.
Heat olive oil and sesame oil in a wok or large skillet. Add shallots and mushrooms. Stir often for about 3 minutes, until mushrooms begin to wilt and release moisture. Add asparagus, pea pods, garlic and ginger, and stir for another 3 minutes. Stir in shrimp, soy sauce and broth, and cook until shrimp is pink and fully cooked through.
Notes
Serve as is or over quinoa or brown rice, and garnish with fresh cilantro.