Honey Garlic Shrimp Stir-Fry

Instructions

1. 1

   Bring the rice and 3 cups of the water to a boil in a medium saucepan. Cover, reduce the heat to low, and simmer for 15 minutes. Remove from the heat and leave covered for 5 minutes, then fluff with a fork.

2. 2

   Meanwhile, peel and devein the shrimp if needed, remove the tails, and pat dry. Seed and thinly slice the bell peppers, trim the snap peas, and mince the garlic. In a small bowl, whisk the garlic, honey, soy sauce, rice vinegar, cornstarch, and remaining ¼ cup water.

3. 3

   Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Add the peppers and snap peas and stir-fry for 4–5 minutes, until crisp-tender. Transfer to a bowl.

4. 4

   Add the remaining 1 tablespoon oil to the skillet, dividing it between two batches of shrimp. Cook each batch in a single layer for 1–2 minutes per side, until the shrimp are pink and opaque throughout. Transfer each batch to the bowl with the vegetables.

5. 5

   Whisk the sauce again and pour it into the skillet. Let it bubble for about 1 minute, stirring, until glossy and slightly thickened. Return the shrimp and vegetables to the skillet and toss for 30 seconds to coat. Divide the rice among four bowls and spoon the stir-fry over the top.