Ginger Sesame Shrimp Bowl with Stir-Fried Vegetables & Rice
Ingredients:
1 pound large shrimp, peeled and deveined
1 tablespoon cornstarch
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons vegetable oil
1 tablespoon grated fresh ginger
2 cloves garlic, minced
½ cup low-sodium soy sauce
¼ cup sesame oil
2 tablespoons honey or maple syrup
1 tablespoon rice vinegar
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 cup broccoli florets
1 cup snow peas or sugar snap peas
1 carrot, julienned or thinly sliced
2 cups cooked rice
Sesame seeds, for garnish (optional)
Chopped green onions, for garnish (optional)
Instructions:
1. In a medium bowl, toss the shrimp with cornstarch, salt, and pepper. Set aside.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove the shrimp from the skillet and set aside.
3. In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the ginger and garlic and cook for about 30 seconds, until fragrant.
4. Add the red and green bell peppers, broccoli, snow peas, and carrot to the skillet. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp.
5. In a small bowl, whisk together the soy sauce, sesame oil, honey (or maple syrup), and rice vinegar.
6. Pour the sauce over the vegetables in the skillet. Stir to combine and cook for another minute, until the sauce has thickened slightly.
7. Add the cooked shrimp back to the skillet and toss to coat with the sauce.
8. Serve the stir-fried shrimp and vegetables over cooked rice.
9. Garnish with sesame seeds and chopped green onions, if desired.