Description
This quick and tasty main dish has a double hit of sesame oil and seeds that add nutty flavor to crisp peppers and shrimp.
Ingredients
- 2 cups water
- 1 cup uncooked white rice
- 1 pound medium shrimp, peeled and deveined
- ¼ teaspoon ground ginger
- ¼ teaspoon cayenne pepper
- 1 clove garlic, minced
- 1 tablespoon sesame seeds
- ¼ teaspoon ground black pepper
- 2 tablespoons sesame oil
- 1 red bell pepper, sliced into thin strips
- 3 green onions, sliced
- 3 tablespoons teriyaki sauce
- ½ pound sugar snap peas
- ⅛ cup cornstarch
- ¾ cup chicken broth
- ¼ teaspoon salt
Instructions
- In a medium saucepan
- bring salted water to a boil. Add rice
- reduce heat
- cover and simmer for 20 minutes.
- While rice is simmering
- combine shrimp
- ginger
- cayenne pepper
- garlic
- sesame seeds and black pepper in a large plastic food storage bag. Allow to marinate in the refrigerator.
- Heat sesame oil in a large wok or skillet. Add red bell pepper and green onions; saute 3 to 4 minutes to soften slightly Add teriyaki sauce. Add peas and shrimp with seasoning; saute 4 minutes or until shrimp are opaque.
- Stir cornstarch into chicken broth and add to wok; cook
- stirring until mixture boils. Sprinkle with salt. Spoon shrimp mixture over rice.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 4