Teriyaki Shrimp and Asparagus

Ingredients

• 5 Tbsp low-sodium soy sauce
• 7 Tbsp water, divided
• 2 1/2 Tbsp honey
• 2 Tbsp packed brown sugar, light or dark
• 2 tsp peeled and minced fresh ginger
• 1 1/2 tsp minced garlic
• 1 Tbsp rice vinegar
• 1/4 tsp sesame oil, optional
• 1 Tbsp cornstarch
• 1 1/4 lbs large, 21/25 shrimp
• 2 Tbsp canola oil or olive oil
• 1 lb asparagus, preferably thicker spears, woody ends trimmed, diced into 1-inch pieces
• Sesame seeds, for garnish, optional

Directions

1. Pour 6 Tbsp water into a small saucepan, then add the low-sodium soy sauce, honey, brown sugar, ginger, garlic, and rice vinegar; whisk to combine. Set the pan over medium-high heat and bring the sauce to a gentle boil.
2. In a separate small bowl, whisk the cornstarch with the remaining 1 Tbsp water, then pour the slurry into the saucepan. Lower the heat a little and keep the sauce boiling for 30 seconds – 1 minute, stirring the whole time. Take it off the heat, cover it, and set it aside.
3. Set a 12-inch non-stick skillet over medium-high heat and warm 1 Tbsp oil in it. Add the asparagus and cook, stirring, until tender, about 4 – 5 minutes. Move the asparagus to a plate.
4. Pour the remaining 1 Tbsp oil into the skillet, then add the shrimp. Cook the first side for about 1 1/2 minutes, turn the shrimp over, and continue cooking until done, about 1 1/2 minutes more.
5. Return the asparagus to the skillet, pour in the teriyaki sauce, and toss until everything is evenly coated. Spoon it warm over white or brown rice, and scatter sesame seeds on top if desired.