INGREDIENTS
12 oz
Shrimp, medium
1 cup
Broccoli florets
1 1/2 cups
Edamame, frozen
1 tbsp
Ginger, fresh
1
Red bell pepper, medium
1 cup
Sugar snap peas
1/4 cup
Thinly diagonally sliced green onions
1
Yellow bell pepper, medium
1/4 cup
Lower-sodium soy sauce
1 tsp
Sriracha
1 cup
White rice, cooked long-grain
7 tsp
Canola oil
1 1/2 tbsp
Rice vinegar
1 tbsp
Sesame oil, dark