• 1 bunch fresh asparagus
  • 1 carrot, sliced into matchstick-like pieces
  • 4 spring onions cut into 2-inch lengths
  • handful of fresh shiitake (or other type) mushrooms.
  • 1-2 cups fresh bean sprouts
  • 1 red bell pepper
  • Peeled Shrimp
  • Persian lime or Orange infused Extra Virgin Olive Oil


  • 3 Tbsp. Teriyaki sauce
  • 1 Tbsp. each of Honey and Blackberry Ginger Balsamic Vinegar
  • 1 tsp. fresh minced red chili (OR dried chili flakes, OR chili paste), smoked paprika, garlic & basil.


  1. Rinse asparagus, then snap off the ends (these will snap off easily in just the right place, leaving only the tender stalks behind).
  2. Prepare all other vegetables and place them in separate piles near the stove.
  3. Make the sauce by stirring all sauce ingredients together in a cup. Stir well. Set the cup beside the stove.
  4. Heat 2-3 Tbsp. oil in a large frying pan over medium-high heat. When oil is hot, add the asparagus and stir-fry 1 minute.
  5. Add some balsamic, plus the carrots, mushrooms & shrimp. Stir-fry another 1-2 minutes, or until mushrooms are cooked & shrimp is pink.
  6. Add the spring onions and bell pepper. Stir-fry 1 more minute.
  7. Finally, add the bean sprouts plus the sauce. Stir-fry to combine (30 seconds to 1 minute).Add more oil or balsamic.