Shrimp Stir-Fry (Sesame Ginger Sauce) with Snap Peas

Ingredients

• 1 lb shrimp, peeled
• 1/2 tsp salt
• to taste Black pepper
• 1 tbsp oil
• 3 cups snap peas
• 2 carrots, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp grated ginger (optional)
• to taste Sauce: 1/4 cup soy sauce + 2 tbsp honey + 2 tbsp rice vinegar + 1 tbsp grated ginger + 1 tsp sesame oil
• to taste Slurry: 1 tsp cornstarch + 2 tbsp water
• to taste Steamed rice, for serving
• to taste Sesame seeds and scallions, for garnish (optional)

Method

1. Stir-fry shrimp in oil 1–2 minutes per side; remove to a plate.
2. In the same pan, add garlic (and ginger) and cook 15 seconds.
3. Stir-fry snap peas and carrots 4 minutes.
4. Stir-fry snap peas and carrots 4 minutes.
5. Simmer sauce 1 minute; thicken with slurry.
6. Return protein to the pan and toss to coat.
7. Serve over rice; garnish with sesame seeds and scallions.

Notes

High heat + quick cooking keeps vegetables crisp.