This bright, flavorful dish may just quickly become what of your weeknight go-to’s. A touch of sweetness from the honey gives the sauce a sweet and salty balance that perfectly complements the shrimp, bell pepper and crisp sugar snap peas. Served over a bed of rice, the dish perfectly satiates that weeknight craving for delicious stir-fry without weighing you down. This is guaranteed to be a dish the whole family will love.
1 cup jasmine rice
1 cup sugar snap peas
6 baby red and yellow bell peppers
1-inch piece ginger
3 cloves garlic
2 Tbs. honey
3 Tbs. soy sauce
1 tsp. toasted sesame oil
1/4 tsp. red pepper flakes
1 pound extra-large (16/20 count) peeled, deveined shrimp
Ingredients from your kitchen: Vegetable oil
Tools and equipment needed: Fine-mesh sieve, small saucepan, fine-toothed grater, large nonstick skillet
- Place the rice in a fine-mesh sieve and rinse under cold water until the water runs clear. Transfer the rice to a small saucepan and add 1 1/2 cups water. Bring to a boil over medium-high heat, stirring once, then reduce the heat to low, cover and cook until the rice is tender and the 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 1/2 tsp., and mince the garlic.
- In a small bowl, whisk together the honey, soy sauce, sesame oil and red pepper flakes.
- In a large nonstick skillet, warm 1 Tbs. 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.
- Fluff the rice with a fork and divide among 4 bowls. Top with the stir-fry and serve immediately.