Description
Easy to prepare ahead of time and so much great flavor! Serve this on square, Asian-inspired dinnerware with chopsticks for a gorgeous presentation.
Ingredients
- ⅓ cup soy sauce
- ¼ cup hoisin sauce
- 2 tablespoons honey
- 1 tablespoon chile paste
- 2 tablespoons orange marmalade
- ½ pound cooked shrimp
- 2 cups uncooked jasmine rice
- 3 cups water
- 2 tablespoons olive oil
- 1 orange bell pepper, cut into 1/2-inch dice
- 1 red bell pepper, cut into 1/2-inch dice
- 2 cups sugar snap peas
- 1 sweet onion, cut into 1/2-inch dice
- 4 cloves garlic, minced
- 2 teaspoons minced fresh ginger root
- ¼ teaspoon sesame oil
- 1 ½ teaspoons sesame seeds
Instructions
- Whisk soy sauce
- hoisin sauce
- honey
- chili paste
- and orange marmalade together in a small bowl. Stir shrimp into the marinade; refrigerate for one hour.
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low
- cover
- and simmer until the rice is tender
- and the liquid has been absorbed
- 20 to 25 minutes.
- Heat oil in a large skillet or wok. Cook the orange pepper
- red pepper
- sugar snap peas
- and onion in hot oil until they just begin to soften
- 2 to 3 minutes. Toss the marinated shrimp
- garlic
- ginger
- and sesame oil into the vegetables; continue to cook until shrimp is heated through
- 2 to 3 minutes more.
- Serve over hot jasmine rice
- sprinkled with sesame seeds.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 1 hr 40 mins
Servings: 4