Spicy Shrimp and Vegetable Stir-Fry

Name: Spicy Shrimp and Vegetable Stir-Fry
Cook time: 20 min
Yield: 4 servings
Ingredients: 240 g jasmine rice uncooked; 360 ml water for rice; 2 g salt for rice water; 30 ml soy sauce for sauce; 15 ml rice vinegar for sauce; 15 ml honey for sauce; 15 ml chili garlic sauce for sauce; 45 ml water for sauce; 10 ml toasted sesame oil for sauce and finishing; 450 g large shrimp peeled and deveined, tails removed if preferred; 2 g salt for shrimp; 1 g black pepper for shrimp; 8 g cornstarch for shrimp coating; 15 ml neutral oil divided for stir-frying; 15 ml neutral oil divided for stir-frying; 180 g broccoli florets cut into bite-size florets; 150 g red bell pepper sliced into thin strips; 120 g snap peas trimmed; 25 g scallions thinly sliced, whites and greens separated; 12 g garlic cloves minced; 10 g fresh ginger finely grated; 15 g scallions thinly sliced, whites and greens separated; 8 g toasted sesame seeds for garnish; 4 piece lime wedges for serving

This weeknight main cooks shrimp and vegetables quickly in a hot skillet, then finishes them in a soy-chili garlic sauce and serves them over jasmine rice. The vegetables stay crisp-tender, the shrimp cook just through, and the sauce clings lightly without turning soupy.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

240 g jasmine rice uncooked
360 ml water for rice
2 g salt for rice water
30 ml soy sauce for sauce
15 ml rice vinegar for sauce
15 ml honey for sauce
15 ml chili garlic sauce for sauce
45 ml water for sauce
10 ml toasted sesame oil for sauce and finishing
450 g large shrimp peeled and deveined, tails removed if preferred
2 g salt for shrimp
1 g black pepper for shrimp
8 g cornstarch for shrimp coating
15 ml neutral oil divided for stir-frying
15 ml neutral oil divided for stir-frying
180 g broccoli florets cut into bite-size florets
150 g red bell pepper sliced into thin strips
120 g snap peas trimmed
25 g scallions thinly sliced, whites and greens separated
12 g garlic cloves minced
10 g fresh ginger finely grated
15 g scallions thinly sliced, whites and greens separated
8 g toasted sesame seeds for garnish
4 piece lime wedges for serving

Instructions

Rinse the rice if desired. Combine the jasmine rice, water, and salt in a medium saucepan. Bring to a boil, cover, reduce to low heat, and cook until the water is absorbed and the rice is tender, about 15 minutes. Remove from the heat and keep covered for 5 minutes. The rice is tender and fluffy, with no standing water left in the pot.
While the rice cooks, whisk together the soy sauce, rice vinegar, honey, chili garlic sauce, water, and toasted sesame oil in a small bowl. The sauce is smooth and evenly combined.
Pat the shrimp dry. Toss them with salt, black pepper, and cornstarch until lightly coated. The shrimp look evenly dusted, not pasty.
Heat 15 ml neutral oil in a large skillet or wok over medium-high heat until shimmering. Add the shrimp in a single layer and stir-fry 1 to 2 minutes per side, just until pink and mostly opaque. Transfer to a plate. The shrimp are pink, curled, and still juicy in the center.
Add the remaining 15 ml neutral oil to the same skillet. Add the broccoli and bell pepper and stir-fry for 2 minutes. Add the snap peas, scallion whites, garlic, and ginger, then stir-fry for 1 minute more. The vegetables are bright and crisp-tender, and the garlic is fragrant but not browned.
Pour in the sauce and bring it to a simmer. Return the shrimp and any juices to the skillet and toss 30 to 60 seconds, just until the sauce thickens lightly and coats everything. Stir in the scallion greens. The sauce glazes the shrimp and vegetables without pooling heavily in the pan.
Serve the stir-fry over the rice. Garnish with sesame seeds and lime wedges, if using. Each bowl has rice, glossy shrimp, and evenly coated vegetables.