Ingredients
  • 1 cup jasmine rice
  • 1 cup sugar snap peas
  • 6 baby red and yellow bell peppers
  • One 1-inch piece ginger
  • 3 cloves garlic
  • 2 tablespoons honey
  • 3 tablespoons soy sauce
  • 1 teaspoon toasted sesame oil
  • ¼ teaspoon crushed red pepper flakes
  • 1 pound extra-large peeled and deveined shrimp (16/20 count)
  • Oil, for stir fry
Yield
Serves: 4
Preparation

Place rice in a fine-mesh sieve and rinse under cold water until water runs clear. Transfer rice to a small saucepan and add 1 ½ cups water. Bring to a boil over medium-high heat, stirring once, then reduce the heat to low, cover and cook until rice is tender and liquid is absorbed, 20 minutes. Remove from heat and let stand, covered.

While the rice cooks, prep the stir-fry ingredients: Trim and remove the strings from the sugar snap peas, seed and thinly slice the bell peppers, peel and finely grate enough ginger to measure 1 ½ teaspoons, and mince the garlic.

In a small bowl, whisk together honey, soy sauce, sesame oil and red pepper flakes.

In a large nonstick skillet, warm 1 tablespoon oil over medium-high heat. Add the sugar snap peas and bell peppers, and sauté until tender-crisp, 2 to 3 minutes. Add the shrimp and cook just until pink, about 2 minutes, stirring occasionally. Add the ginger and garlic and cook until fragrant, about 30 seconds. Stir in the sauce mixture and remove from heat.    

Serve with the rice.

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