Stir-fried shrimp and asparagus in garlic sauce from Cook's Illustrated Annual Edition 2017 (page 13) by Cook's Illustrated Magazine

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Notes about this recipe

  • wodtke on June 14, 2017

    I made a half recipe of this, which with rice was generous for 2. It was ok, but nothing special. Won't make again.

  • bwhip on April 19, 2017

    This was easy, and had great flavor. However, we found it way too salty. Recipe calls for salt/sugar on shrimp, then another two tablespoons of soy sauce. I'd cut the soy sauce at least in half next time, or maybe even to a single teaspoon.

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