Ingredients
Chef notes
This bright, flavorful dish may just quickly become one of your weeknight go-tos. The shrimp gets a touch of sweetness from the honey, and the bell pepper and sugar snap peas add the crunch factor. Served over a bed of rice, the dish perfectly satiates that weeknight craving for delicious stir-fry without weighing you down.
Preparation
1.In a small saucepan, melt the butter over medium heat. Add 1 tablespoon grated ginger and 1 tablespoon chopped garlic, and sauté until fragrant. Add the rice, and stir to coat, letting it gently toast, about 3 minutes. Add the water and a pinch of kosher salt. Bring to a boil over medium-high heat, stirring once; reduce heat to low, cover and cook until rice is tender, and liquid is absorbed, about 15 minutes. Remove from heat and let stand covered for 5 minutes.
2.In a small bowl, whisk together the honey, soy sauce, sesame oil and red pepper flakes.
3.In a large nonstick skillet, warm the vegetable oil over medium-high. Add the sugar snap peas and bell peppers, and sauté until tender-crisp, 2-3 minutes.
4.Add the shrimp and cook just until pink, about 2 minutes. Add remaining ginger and garlic, and cook until fragrant, about 30 seconds. Stir in the sauce; remove from heat.
5.Fluff the rice and divide among 4 bowls. Top with the stir-fry and garnish with the green onions and toasted sesame seeds.
