1 cup long grain white rice
2 tbs. light soy sauce
1 tbs. seasoned rice vinegar ( or you can use white vinegar)
1 tbs. peeled and grated fresh ginger
2 tbs. sesame seeds
2 tsp. canola oil
2 cloves garlic, crushed
1 lb. asparagus, trimmed and cut diagonally into 2" pieces
1 large carrot, julienned
8 oz. sliced mushrooms
1 lb. cooked and cleaned large shrimp
1 tsp. sesame oil
non-stick cooking spray
Prepare the rice as directed on the package. In a small cup or bowl, stir together the soy sauce, rice vinegar and ginger. Set aside.
In a nonstick skillet over med-high heat, toast the sesame seeds about 4 minutes or until golden. Transfer to a small bowl and set aside.
In a large skillet coated with cooking spray, heat the canola oil over med-high heat until hot. Add the crushed garlic, asparagus, carrot and mushrooms and cook about 5 minutes or until vegetables are tender-crisp, stirring frequently. Stir the soy sauce mixture and the shrimp into the vegetable mixture; cook 1 to 2 minutes until heated through. Remove skillet from heat and stir in the sesame oil. Sprinkle with the toasted sesame seeds and serve with the rice. Makes 4 servings, 8 points each.