Ingredients:

  • 1/4 cup soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar
  • 1 tsp cornstarch
  • 1 tbsp fresh lime juice
  • 1/2 tsp red pepper flakes
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 tbsp toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 cups broccoli florets, bite-sized
  • 1 red bell pepper, sliced into strips
  • 3 cups cooked white rice

Instructions:

  1. In a small bowl, combine soy sauce, rice vinegar, brown sugar, cornstarch, and red pepper flakes. Whisk until the sugar and starch dissolve completely; set aside.
  2. Prep the broccoli, peppers, garlic, and ginger. Ensure rice is steamed and hot.
  3. Heat 1 tbsp of olive oil in a wok over medium-high heat until shimmering. Add shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove shrimp and set aside on a plate.
  4. In the same pan, add the remaining olive oil and sesame oil. Sauté minced garlic and grated ginger for 30 seconds until fragrant.
  5. Add broccoli and red bell peppers to the pan. Stir-fry for 4-6 minutes until vibrant and slightly charred on the edges but remaining crisp.
  6. Return the cooked shrimp to the pan. Give the sauce a quick whisk and pour it over the mixture. Stir constantly for 1-2 minutes until the sauce bubbles and thickens.
  7. Toss in the lime juice at the final moment, then serve over the cooked rice.