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Easy Shrimp Stir-Fry with Ginger Rice
When it comes to quick and flavorful proteins, shrimp pretty much wins in all categories. It innately has a delicious, sweet flavor, but easily transforms and adapts to a range of different flavor profiles. But it’s best qual.
When it comes to quick and flavorful proteins, shrimp pretty much wins in all categories. It innately has a delicious, sweet flavor, but easily transforms and adapts to a range of different flavor profiles.
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Ingredients
Instructions
step 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.
step 2
In a small bowl, whisk together the honey, soy sauce, sesame oil and red pepper flakes.
step 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 to 3 minutes.
step 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.
step 5
Fluff the rice and divide among 4 bowls. Top with the stir-fry, and garnish with the green onions and toasted sesame seeds.
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