Lemon Shrimp & Asparagus Stir Fry



Lemon Stir Fry Sauce:
½ cup chicken stock
3 tablespoons soy sauce
½ teaspoon sesame seed oil
1 teaspoon ginger paste (or 1" piece of fresh ginger, grated, or 1 teaspoon ground ginger)
2 teaspoons honey
1 tablespoon corn starch
2 cloves of garlic, grated
zest of 2 lemons (I like using a zester that peels the lemon zest in long, thin strips)
juice of 1 lemon, about 2 tablespoons

Stir Fry:
4 teaspoons olive oil, divided
1 pound raw shrimp, peeled, deveined, tails pulled off and patted dry
1 medium yellow onion, sliced
2 bunches asparagus, ends trimmed off and cut into 1" pieces
1 batch of Lemon Stir Fry Sauce
2 cups rice, cooked per manufacturers instruction (I love brown jasmine rice)