Nutmeg Free Black Pepper Shrimp Rice Bowls with Snow Peas
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4 servings
For the rice
- 1 Ā½ cups jasmine rice
- 2 Ā¾ cups water
- Ā½ tsp salt
For the sauce
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp low-sodium chicken broth
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 Ā½ tsp coarsely ground black pepper
- 1 tsp sugar
For the stir-fry
- 1 Ā½ lb large shrimp, peeled and deveined, tails removed
- 2 tbsp neutral oil, such as canola or vegetable oil, divided
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 8 oz snow peas, strings removed
- 3 scallions, thinly sliced, white and green parts separated
For serving
- 1 tsp toasted sesame seeds (optional)
- chili crisp or chili oil, for serving (optional)
Instructions
- 1
Combine the jasmine rice, water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes, until the water is fully absorbed. Remove from the heat and let the rice steam, covered, for 5 minutes, then fluff with a fork.
- 2
While the rice cooks, whisk together the soy sauce, oyster sauce, chicken broth, sesame oil, cornstarch, black pepper, and sugar in a small bowl until the cornstarch is fully dissolved. Set aside.
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