Shrimp And Asparagus Stir-Fry

• 1 1/2 cups uncooked pearled farro
• 3 tablespoons lower-sodium soy sauce
• 1/2 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.

farro, lower, red pepper, cornstarch, canola oil, fresh ginger, shrimp, garlic, onion, red bell pepper, chicken, water, basil

Taken from www.myrecipes.com/recipe/shrimp-asparagus-stir-fry (may not work)