Spring is the time to be eating your asparagus. Eating seasonally and locally will help you, and the planet. And we need help!
This stir-fry pairs asparagus and shrimp, a toothsome combination. You don’t need a wok, just keep the ingredients moving quickly in the pan and you will be fine. If serving with rice, that will take longer than the entrée. Rice is ridiculously easy to make, but truth be told I always have Trader Joe’s frozen rice in the house. The brown rice is my favorite. I also love the Speculoos Cookie Butter Cheesecake, but that has nothing to do with this recipe. I do not have stock in Trader Joe’s, but it is a cannabis lover’s paradise.
Cooking with Cannabis, by Quarto Press
You can substitute green beans for the asparagus, and tofu or chicken for the shrimp. I have been infusing my oil and butter with Moon Puppies, a sativa-dominant strain that is delightfully energizing and thoughtful. I thought it would be shellfish of me not to share.
2 tablespoons hoisin sauce
2 teaspoons soy sauce
1 teaspoon canna-oil
3 tablespoons canola oil
5 stalks asparagus, woody stems removed and cut in chunks
¼ cup shredded carrot
½ yellow pepper, sliced
8 medium shrimp, peeled, tails removed
2 scallions, sliced
½ teaspoon minced fresh ginger
1 garlic clove, peeled and minced
1 teaspoon sesame seeds
- In a small bowl combine the hoisin, soy sauce, canna-oil and one tablespoon of the canola oil.
- In a large sauté pan heat the remaining canola oil over medium-high heat.
- Add the asparagus, carrots and peppers. Stir quickly for 4-5 minutes.
- Add the shrimp. Cook until they turn pink and are firm to the touch.
- Add the scallion, ginger and garlic. Stir to combine flavors.
- Add the sauce to the saucepan, and toss to distribute the ingredients.
- Sprinkle with sesame seeds and enjoy.