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Sesame Shrimp and Asparagus Stir-Fry

It's tempting and convenient to dial up your favorite Chinese restaurant for take-out, but in the world of Drop 5 lbs, it's dangerous territory. A serving of fried rice, 1,500 calories. General Tso's Chicken, 1,300! Stir-fries are very quick to put together and, with a little planning, equally as time-saving as take-out but not as harsh on your waistline.
  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 main dish servings
  • Nutrition Info
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1 cup long-grain white rice, cooked according to package instructions

2 tablespoons reduced-sodium soy sauce

1 tablespoon seasoned rice vinegar

1 tablespoon peeled and grated fresh ginger

1 tablespoon sesame seeds

2 tablespoons vegetable oil

1 pound asparagus, trimmed and cut diagonally into 2-inch pieces

1 pint cherry tomatoes

1 pound large shrimp, cleaned and cooked

1 teaspoon Asian (toasted) sesame oil


  1. Meanwhile, in a small bowl, stir together the soy sauce, rice vinegar and ginger. Set aside. In a 12-inch skillet over medium-high heat, toast the sesame seeds until golden, about 4 minutes. Transfer to a small bowl. In the same skillet, heat the vegetable oil over medium-high heat until hot. Add the asparagus and cook until tender-crisp, stirring frequently, about 5 minutes. Add the tomatoes and cook 2 minutes, stirring frequently. Stir the soy sauce mixture and shrimp into the asparagus mixture. Cook 1 minute to heat through. Remove the skillet from the heat, and stir in the sesame oil. To serve, spoon the rice onto 4 dinner plates, top with the shrimp mixture and sprinkle with toasted sesame seeds.