Easy Shrimp Stir-Fry with Ginger Rice

Start to finish: 35 minutes

Serves: 4

Key Ingredients Needed

• 1 tablespoon unsalted butter
• 1 1/2 tablespoons grated fresh ginger, divided
• 4 teaspoons finely chopped garlic, divided
• 1 cup uncooked jasmine rice
• 1/2 cups water
• Kosher salt
• 2 tablespoons honey
• 3 tablespoons soy sauce
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon 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

Instructions/Step By Step Directions

Step 1: In a small saucepan, melt the butter over medium heat.

Step 2: Add 1 tablespoon grated ginger and 1 tablespoon chopped garlic, and sauté until fragrant.

Step 3: Add the rice, and stir to coat, letting it gently toast for about 3 minutes.

Step 4: Add the water and a pinch of kosher salt.

Step 5: 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.

Step 6: Remove from heat and let stand covered for 5 minutes.

Step 7: In a small bowl, whisk together the honey, soy sauce, sesame oil, and red pepper flakes.

Step 8: In a large nonstick skillet, warm the vegetable oil over medium-high.

Step 9: Add the sugar snap peas and bell peppers, and sauté until tender-crisp, 2 to 3 minutes.

Step 10: Add the shrimp and cook just until pink, about 2 minutes.

Step 11: Add remaining ginger and garlic, and cook until fragrant, about 30 seconds.

Step 12: Stir in the sauce; remove from heat.

Step 13: Fluff the rice and divide it among 4 bowls.

Step 14: Top with the stir-fry, and garnish with the green onions and toasted sesame seeds.