Careme

Ingredients

• Shrimp Raw White P&D Large 31/40 Count 1 lb $7.99/lb sale
• Green Cabbage 1 lb $0.59/lb sale
• Green Asparagus 1/2 lb $1.99/lb sale
• Jumbo Yellow Onion 1/2 lb $1.49/lb
• Ginger Root 1 2-inch piece $4.99/lb
• Garlic 3 cloves $1.50 each
• Green Onions 1 bunch $1.50 each
• Fresh Lemon 1/2 lemon $1.69 each
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 1/2 cup $1.79 sale
• Pantry: soy sauce, honey or brown sugar, neutral oil, cornstarch, salt, pepper, cooked rice optional as needed pantry

Instructions

1. Prep all ingredients before cooking. Peel and pat dry 1 lb shrimp ($7.99/lb sale) if needed. Thinly slice 1/2 lb yellow onion ($1.49/lb), shred or thinly slice 1 lb green cabbage ($0.59/lb sale), trim and cut 1/2 lb asparagus ($1.99/lb sale) into 2-inch pieces, mince 3 garlic cloves from 1 head garlic ($1.50 each), grate a 2-inch piece ginger root ($4.99/lb), slice 1 bunch green onions ($1.50 each), and juice 1/2 lemon ($1.69 each).
2. In a small bowl, whisk 1/2 cup chicken broth ($1.79 sale), 2 tablespoons soy sauce, 1 teaspoon honey or brown sugar, 1 tablespoon lemon juice from the 1/2 lemon, and 1 teaspoon cornstarch. Set the sauce aside.
3. Season the 1 lb shrimp lightly with a pinch of salt and pepper. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Stir-fry the shrimp for 1 to 2 minutes per side until just pink. Remove the shrimp to a plate.
4. Add another 1 tablespoon oil to the skillet. Add the 1/2 lb sliced yellow onion, the 2-inch grated ginger piece, and the 3 minced garlic cloves. Cook for 1 minute until fragrant.
5. Add the 1 lb green cabbage and 1/2 lb asparagus. Stir-fry 4 to 5 minutes until the cabbage softens and the asparagus is crisp-tender.
6. Whisk the broth mixture again, then pour in the 1/2 cup chicken broth sauce. Cook 1 to 2 minutes until glossy and lightly thickened.
7. Return the 1 lb shrimp and half the sliced green onions to the skillet. Toss for 1 minute until heated through. Taste and add more soy sauce or lemon juice if needed.
8. Serve the shrimp and vegetables on their own or over cooked rice if you have pantry rice available. Top with the remaining sliced green onions. For a great pairing, pour Riesling or Sauvignon Blanc.