- 1 tablespoon soy sauce
- 1/2 tablespoon fish sauce
- 1/2 tablespoon sesame seeds
- 1 tablespoon cornstarch
- 1 tablespoon Aunt Sue’s® Raw & Unfiltered Honey
- 1/4 cup chicken stock
- 1 tablespoon canola oil
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 onion, chopped
- 1 cup button mushrooms, chopped
- 1 carrot, chopped
- 1/2 zucchini, chopped
- 1/2 cup sugar snap peas
- 1/4 pound peeled and deveined shrimp
- 2 cloves garlic, finely minced
- 4 cups cooked white rice
- Chopped scallions for garnish
- Whisk together soy sauce, fish sauce, sesame seeds, cornstarch, honey, and chicken stock. Set aside.
- Heat canola oil in a large skillet over medium high heat.
- Add chopped peppers, onion, mushrooms, carrot, and zucchini to skillet and saute for about five minutes, or until vegetables have began to soften and take on color.
- Using tongs or a spatula, push vegetables to the sides of the skillet.
- Add shrimp to the center and saute till pink and translucent, about 3 minutes.
- Add garlic to the skillet, and cook for about a minute.
- And soy sauce-honey mixture and sugar snap peas.
- Cook for another two minutes.
- Serve over steamed rice, topped with chopped scallion.
05/11/2018
recipepes.com
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455 calories
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