June 11, 2017
Dinner, Lunch, Main Dish,
Shellfish, Shrimp, Grains, Vegetables, Asparagus, Asian, Quick Meals, Entertaining, Summer, Weeknight Meals, Skillet, Stove Top, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, Make it from scratch more
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"If you don't like farro or can't find it, substitute brown or white rice. Cook time is lessened because you can cook the shrimp and vegetables while the farro cooks."
Cook the farro according to the package directions, omitting salt and fat; drain. (Pearled farro takes about 15 minutes to cook)
Combine the soy sauce and crushed red pepper in a bowl. Stir in the cornstarch with a whisk until smooth.
Heat a large wok or skillet over high heat. Add 1 1/2 tablespoons oil; swirl to coat. Add the ginger, shrimp, and garlic; stir fry for 3 minutes. remove the shrimp mixture from the pan. Return the pan to high heat; add the remaining 1 1/2 tablespoons oil. Add the onion, bell pepper, and asparagus; stir fry for 3 minutes.
Add the soy sauce mixture, stock, and water to the pan; bring to a boil. Stir in shrimp mixture and basil; cook 1 minute. Serve over farro.
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