Plump shrimp and colorful vegetables stir-fried in a sticky, glossy sauce of honey, garlic, soy and ginger. It is faster than takeout, lighter too, and perfect over steamed rice.
Recommended for this recipe
High heat sears the shrimp and keeps the vegetables crisp.
Fluffy jasmine rice ready while you stir-fry.
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Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined
- 2 tablespoons neutral oil, divided
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup snap peas
- 3 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- For the sauce: 1/4 cup (85 g) honey, 3 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 2 teaspoons cornstarch, 2 tablespoons water
- Sesame seeds, green onions and cooked rice for serving
Instructions
- Whisk the sauce ingredients in a small bowl.
- Heat 1 tablespoon oil in a wok over high heat. Cook the shrimp 1 to 2 minutes per side until pink, then remove.
- Add the remaining oil and stir-fry the broccoli, bell pepper and snap peas 3 to 4 minutes.
- Add the garlic and ginger for 30 seconds.
- Return the shrimp, pour in the sauce and toss 1 to 2 minutes until thick and glossy.
- Serve over rice with sesame seeds and green onions.
Tips for the best results
Pat the shrimp dry before cooking for a better sear, and take them out as soon as they turn pink; they finish cooking in the sauce.
Nutrition per serving
Daily values are based on a 2,000-calorie diet.
Estimated values per serving, without rice.
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