Shrimp and Asparagus Stir-Fry


1 1/2 cups uncooked pearled farro
3 tablespoons lower-sodium soy sauce
1/4 teaspoon crushed red pepper
1 tablespoon cornstarch
3 tablespoons canola oil, divided
1 tablespoon minced peeled fresh ginger
1 pound large shrimp, peeled and deveined
6 garlic cloves, minced
1 cup vertically sliced onion
1 cup thinly sliced red bell pepper
1 cup asparagus, diagonally cut into 1-inch pieces
1/2 cup unsalted chicken stock (such as Swanson)
1/2 cup water
8 basil leaves


1. Cook farro according to package directions, omitting salt and fat; drain.

2. Combine soy sauce and crushed red pepper in a bowl. Stir in cornstarch with a whisk until smooth.

3. Heat a large wok or skillet over high heat. Add 1 1/2 tablespoons oil; swirl to coat. Add ginger, shrimp, and garlic; stir-fry 3 minutes. Remove shrimp mixture from pan. Return pan to high heat; add remaining 1 1/2 tablespoons oil. Add onion, bell pepper, and asparagus; stir-fry 3 minutes. Add soy sauce mixture, stock, and 1/2 cup water to pan; bring to a boil. Stir in shrimp mixture and basil; cook 1 minute. Serve with farro.



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