Sticky, sweet and succulent shrimp are the stars of this lip-smacking stir-fry. Its fresh flavours make this delicious dish one to remember!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Sugar Snap Peas
Soy Sauce-Mirin Blend(ContainsSoy/Soja)
Red Bell Pepper
Before starting, wash and dry all produce. In Step 3, use this heat guide to determine what spice level you prefer (dbl each measurement for 4 ppl): 1/2 tbsp spicy and 1 tbsp extra-spicy! Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Meanwhile, peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Thinly slice green onions. Core, then cut peppers into 1/4-inch slices. Trim snap peas. Peel, then mince or grate garlic. Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
Add rice and ginger to the boiling water. Stir together, then reduce the heat to low. Cook, still covered, until rice is tender and liquid has been absorbed, 12-14 min.
While rice cooks, whisk together soy-mirin blend, garlic, cornstarch, 1 tsp sugar, 1/2 cup water and 1/2 tbsp gochujang (dbl all for 4 ppl) in a medium bowl. (NOTE: Reference Heat Guide in Start Strong.) Set aside.
Heat a large non-stick pan over medium heat. When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden-brown 3-4 min. Transfer to a plate and set aside. Increase heat to medium-high. Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then the peppers and snap peas. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min.
Transfer veggies to another medium bowl and set aside. Add 1/2 tbsp oil (dbl for 4 ppl), to the same pan, then the shrimp and glaze. Cook, stirring occasionally, until shrimp just turns pink and marinade thickens slightly, 2-3 min.** (NOTE: Don't overcrowd the pan; cook the shrimp in two batches for 4 ppl, using 1 tbsp oil for each batch!) Add veggies and stir together.
Fluff rice with a fork, then stir in half the green onions and half the sesame seeds. Season with salt. Divide rice between bowls, then top with shrimp and veggies. Sprinkle over remaining green onions and remaining sesame seeds.