This was one of my first attempts at homemade Chinese food and I’m so glad I purchased all the new ingredients because it has become a favorite in our house. I even made a double batch last time because just like take-out, the left-overs are delicious!
From Cooking Light.
- 1 cup broccoli florets
- 7 teaspoons canola oil, divided
- 1 medium red bell pepper, cut into thin strips
- 1 medium yellow bell pepper, cut into thin strips$
- 1 cup sugar snap peas, trimmed and halved crosswise
- 1 tablespoon grated peeled fresh ginger
- 1 cup cooked long-grain white rice, chilled (Best thing to do is make rice the day before, then spread onto a cookie sheet and refrigerate over night. Saves time and tastes better this way!)
- 1 tablespoon dark sesame oil
- 12 ounces peeled and deveined medium shrimp
- 1 1/2 cups frozen edamame, thawed (Couldn’t find these in our store so I used lima beans)
- 1/4 cup lower-sodium soy sauce
- 1 1/2 tablespoons rice vinegar
- 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
- 1/4 cup thinly diagonally sliced green onions
- Cut peppers while defrosting shrimp and edamame.
- Heat a large skillet or wok over medium-high heat. Add 1 teaspoon canola oil to pan. Add bell peppers and sugar snap peas to pan, and stir-fry for 2 minutes. Place vegetable mixture in a large bowl.
- Add remaining 2 tablespoons canola oil to pan; swirl to coat. Add ginger, and stir-fry for 10 seconds.
- Add rice, and stir-fry for 5 minutes or until rice is lightly browned.
- Remove rice mixture from pan, and add rice to bowl with the vegetable mixture.
- Wipe the pan with paper towels. Return pan to medium-high heat.
- Add sesame oil to pan; swirl to coat.
- Add shrimp; stir-fry 1 minute. Add edamame; stir-fry 1 minute.
- Stir in soy sauce, vinegar, and Sriracha; bring to a boil.
- Cook for 3 minutes or until liquid thickens slightly.
- Meanwhile, steam broccoli 4 minutes or until crisp-tender and add to vegetable mixture.
- Add vegetable mixture and green onions; stir to combine. Cook for 1 minute or until thoroughly heated, stirring frequently.
- Serve immediately.