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Easy Shrimp Stir-Fry with Ginger Rice

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.

Veronica Brik is a renowned chef and cookbook author known for her innovative takes on classic dishes. She trained at the Culinary Institute of America and has worked in acclaimed restaurants in New York and San Francisco. In 2015, She published her first cookbook, Modern Comfort Food, which became a bestseller. Veronica's recipes have been featured in numerous publications including Food & Wine, Bon Appetit, and Cooking Light. She lives in Portland, Oregon where she operates a small restaurant focused on seasonal, locally-sourced ingredients. When she's not in the kitchen, Veronica enjoys hiking, reading, and spending time with her family. You can email her at [email protected]