Honey Garlic Shrimp Stir-Fry with Jasmine Rice

A weeknight stir-fry with quick-cooking shrimp, crisp bell peppers and snap peas, and a glossy honey-garlic sauce. The rice is cooked separately and served underneath the stir-fry so the sauce can soak in without softening the vegetables too much.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

• 180 g jasmine rice rinsed
• 420 ml water for cooking rice
• 1 g salt for rice and seasoning, divided
• 45 g honey for sauce
• 60 ml soy sauce for sauce
• 15 ml rice vinegar for sauce
• 8 g cornstarch mixed into sauce
• 30 ml water mixed into sauce
• 15 ml neutral oil divided for cooking
• 450 g shrimp peeled and deveined, patted dry
• 1 g salt for rice and seasoning, divided
• 0.5 g black pepper divided
• 15 ml neutral oil divided for cooking
• 2 each bell pepper seeded and sliced into thin strips
• 200 g snap peas trimmed
• 4 cloves garlic finely minced
• 10 g fresh ginger finely grated
• 1 g salt for rice and seasoning, divided
• 0.5 g black pepper divided
• 2 each scallions thinly sliced
• 6 g sesame seeds toasted, for garnish

Instructions

1. Rinse the jasmine rice until the water runs mostly clear. Combine the rice, 420 ml water, and 1 g salt in a medium saucepan. Bring to a boil, cover, reduce to low, and cook for 12 minutes. Remove from the heat and let stand, covered, for 10 minutes. The rice is tender and the water is absorbed; grains separate when fluffed.
2. While the rice cooks, whisk together the honey, soy sauce, rice vinegar, cornstarch, and 30 ml water in a small bowl until smooth. Set aside. The sauce is smooth with no visible starch lumps.
3. Heat 15 ml neutral oil in a large skillet or wok over medium-high heat. Add the shrimp in a single layer, season with 1 g salt and 0.5 g black pepper, and stir-fry for 2 to 3 minutes until just opaque and lightly curled. Transfer the shrimp to a plate. The shrimp are pink and opaque but still juicy, not rubbery.
4. Add the remaining 15 ml oil to the same pan. Add the bell peppers and snap peas with the garlic and ginger, and stir-fry for 3 to 4 minutes until the vegetables are bright and crisp-tender. The peppers are softened at the edges but still have bite, and the garlic is fragrant without browning.
5. Stir the sauce again, then pour it into the pan and cook for 30 to 60 seconds until glossy and lightly thickened. Return the shrimp to the pan and toss just until coated and heated through. Taste and adjust with the remaining 1 g salt and 0.5 g black pepper if needed. The sauce clings to the shrimp and vegetables in a shiny layer without pooling thinly.
6. Fluff the rice and divide it among bowls. Spoon the shrimp and vegetables over the rice. Garnish with scallions and sesame seeds if using. The rice is fluffy underneath the sauced shrimp and vegetables, and the garnish is fresh and visible.