Ingredients
- 1 1/2 cups dry kamut (uncooked pearled farro)
- 3 tablespoons low sodium soy sauce
- 1/2 teaspoon crushed red pepper
- 1 tablespoon cornstarch
- 3 tablespoons oil (canola oil, divide)
- 1 tablespoon minced ginger (fresh, peeled)
- 1 pound shrimp (large shrimp, peeled and deveined)
- 6 garlic cloves, minced
- 1 cup yellow onion, sliced (vertically sliced)
- 1 cup sliced red bell pepper (thinly sliced)
- 1 cup asparagus, diced (diagonally cut into 1-inch pieces)
- 1/2 cup chicken stock
- 1/4 cup water
- 8 leaves basil
How to Make
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Step 1: Cook the farro according to the package directions, omitting salt and fat; drain. (Pearled farro takes about 15 minutes to cook)
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Step 2: Combine the soy sauce and crushed red pepper in a bowl. Stir in the cornstarch with a whisk until smooth.
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Step 3: 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.
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Step 4: 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.
We hope you enjoy this recipe!
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