Cook rice according to package directions. In a
small bowl, stir together the soy sauce, rice
vinegar and ginger. Set aside.
In a 12-inch skillet over medium-high heat, toast
the sesame seeds until golden, about 4 minutes.
Transfer to a small bowl.
In the same skillet, heat the vegetable oil over
medium-high heat until hot. Add the asparagus and
cook until tender-crisp, stirring frequently,
about 5 minutes. Add the tomatoes and cook 2
minutes, stirring frequently. Stir the soy sauce
mixture and shrimp into the asparagus mixture.
Cook 1 minute to heat through. Remove the skillet
from the heat, and stir in the sesame oil.
To serve, spoon the rice onto 4 dinner plates, top
with the shrimp mixture and sprinkle with toasted
sesame seeds.
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