Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) cornstarch
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1/4 cup (60ml) low-sodium soy sauce
  • 2 tablespoons (30ml) honey or maple syrup
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (15ml) sesame oil
  • 1 teaspoon (5ml) grated fresh ginger
  • 2 cloves garlic, minced
  • 1/2 teaspoon (2.5ml) red pepper flakes (optional)
  • 2 tablespoons (30ml) vegetable oil (or peanut oil)
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 cup (100g) broccoli florets
  • 1 cup (75g) snow peas, trimmed
  • 2 green onions, thinly sliced (for garnish)
  • Sesame seeds (for garnish)

Instructions:

  1. Toss shrimp with cornstarch, salt, and pepper. Set aside.
  2. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes (if using).
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add bell peppers, broccoli, and snow peas. Stir-fry until crisp-tender, about 3-5 minutes.
  4. Push the vegetables to one side of the pan. Add shrimp to the other side. Cook until pink and opaque, about 2-3 minutes per side.
  5. Pour the sauce over the shrimp and vegetables. Stir-fry to combine. Simmer for 1-2 minutes, or until the sauce has thickened slightly.
  6. Garnish with green onions and sesame seeds. Serve immediately.