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Shrimp & Vegetable Stir Fry Recipe with Jasmine Rice

From the kitchen of cookincanuck.com
  • 2018 minutes
  • Serves 4

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