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.
- 1 tablespoon unsalted butter
- 1½ tablespoons grated fresh ginger, divided
- 4 teaspoons finely chopped garlic, divided
- 1 cup uncooked jasmine rice
- 1½ cups water
- Kosher salt
- 2 tablespoons honey
- 3 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon vegetable oil
- 1 cup sugar snap peas, trimmed, strings removed
- 3 baby red bell peppers, seeded and thinly sliced
- 3 baby yellow bell peppers, seeded and thinly sliced
- 1 pound extra-large (16/20-count) peeled, deveined raw shrimp
- Sliced green onion (optional)
- Black sesame seeds, toasted (optional)
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.