Sesame Shrimp and Asparagus Stir-Fry


1 cup long-grain white rice, cooked

2 Tbsp soy sauce

1 Tbsp rice vinegar

1 Tbsp peeled and grated ginger 

1 Tbsp sesame seeds

2 Tbsp canola or vegetable oil

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

1 pint cherry tomatoes, halved

1 pound large shrimp, cleaned 

1 tsp sesame oil


For prep: Trim the asparagus, grate the ginger, cut the tomatoes, make the sauce, toast the sesame seeds.  For a "prep-ahead of time, " you could actually even cook the shrimp and store them in the fridge.  When you add the shrimp later, just cook 1 minute to heat through.

Sauce:  Combine soy sauce, rice vinegar,and grated ginger in a small bowl.  Set aside.

In a 12-inch skillet, toast the sesame seeds over a medium-high heat for about 4 minutes.  Transfer them to a small dish.  In that same skillet, heat the vegetable oil over medium-high until hot, then add the asparagus.  Cook the asparagus until they are tender-crisp, about 4 - 5 minutes.  Add the tomatoes and cook 1 minute.   Stir in the soy sauce mixture and shrimp into the asparagus and cook about 2 - 3 minutes.  It will NOT take the shrimp long to cook.  Once they turn pink and opaque, they are done.  

Remove the skillet from the heat and stir in the sesame oil.  To serve, spoon the shrimp mixture over rice and sprinkle with the toasted sesame seeds.