Shrimp Stir Fry with Vegetables and Rice

1. Prep the Shrimp and Vegetables

• Pat the shrimp dry with paper towels and season lightly with salt and pepper.

• Wash and slice the bell peppers and sugar snap peas. Chop the green onions, mince the garlic, and grate the ginger.

2. Make the Stir-Fry Sauce

• In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes (if using).

• Mix the cornstarch with water to create a slurry and set aside.

3. Heat the Pan

• Use a bella Nonstick Frying Pan or Wok from your chosen cookware set. Heat 1 tablespoon of oil over medium-high heat until shimmering.

4. Cook the Shrimp

• Add the shrimp to the pan in a single layer. Cook for 1-2 minutes per side until pink and slightly opaque. Remove from the pan and set aside.

5. Stir Fry the Vegetables

• Add the remaining tablespoon of oil to the pan.

• Stir in the bell peppers, sugar snap peas, garlic, and ginger. Cook for 3-4 minutes, stirring frequently, until the vegetables are tender-crisp.

6. Combine Everything

• Return the shrimp to the pan with the vegetables.

• Pour the sauce over the shrimp and vegetables. Stir well and bring the sauce to a simmer.

• Add the cornstarch slurry and cook for 1-2 minutes until the sauce thickens and coats the shrimp and vegetables.

7. Serve

• Serve the shrimp stir fry immediately over steamed rice or noodles. Garnish with green onions and sesame seeds for extra flavor.

Tips for Success:

• Crisp Veggies: Stir fry the vegetables over high heat to maintain their crisp texture.

• Protein Options: Swap shrimp for chicken, beef, or tofu for variety.

• Add Flavor: Toss in a splash of sriracha or hoisin sauce for a flavor boost.