INGREDIENTS
3/4 cup
US grown brown jasmine rice
1 1/3 cups
water
3 tsp
canola oil, divided
3/4 lb
raw, peeled large shrimp
1 tbsp
minced ginger
1
medium zucchini, cut into 3/4-inch pieces (about 1 1/2 cups)
1 1/2 cups
snap peas, trimmed
1
red bell pepper, cut into 3/4-inch pieces
3
garlic cloves, minced
The sauce::
3 tbsp
soy sauce
2 tsp
cornstarch
3 tbsp
water
1 tbsp
+ 2 tsp agave nectar or honey
1 tbsp
oyster sauce
1 tsp
sesame oil
3/4 tsp
chili garlic sauce