3green onionsthinly sliced, pale and dark greens separated
4clovesgarlicgrated or minced
1tablespoonfresh gingergrated or minced
2cupssugar snap peas
2cupssliced bell pepper(1 1/2 - 2 medium)
1poundraw shrimppeeled, deveined, tail off
For serving:
4cupscooked rice
Toasted sesame seeds
Instructions
Place the cornstarch in a small bowl. Whisk in half the soy sauce until the cornstarch is dissolved. Whisk in the remaining soy sauce, chicken stock, sesame oil, sugar, lime juice, and Sriracha, if using. Set aside.
Heat the oil in a large skillet or wok set over medium heat. Add the white and pale green slices of green onion to the pan along with the garlic and ginger. Cook for 60 seconds, stirring.
Turn up the heat to medium-high and add the snap peas and bell peppers. Cook for 3-5 minutes until the vegetables are just softened and starting to caramelize.
2 cups sugar snap peas, 2 cups sliced bell pepper
Add the shrimp and cook, stirring frequently, for 2-3 minutes, until just barely cooked through.
1 pound raw shrimp
Turn the heat down to medium-low and add the sauce. Stir until thickened, 1-2 minutes.
Serve over cooked rice. Top with dark green onions and toasted sesame seeds.
4 cups cooked rice, Toasted sesame seeds
Notes
If using frozen shrimp, thaw according to package directions and use immediately.