Cinnamon Free Gluten Free Garlic-Ginger Shrimp Stir-Fry
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Learn more →Ingredients
4 servings
For the rice
- 1½ cups jasmine rice
- 3 cups water
For the sauce
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp cornstarch
- 1 tsp honey
- ¼ tsp red pepper flakes
For the stir-fry
- 1½ lb large shrimp (21–25 count), peeled and deveined
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp neutral oil (such as avocado oil or canola oil), divided
- 1 red bell pepper, thinly sliced
- 2 cups broccoli florets
- 1 tbsp fresh ginger, finely grated
- 4 cloves garlic, minced
- 3 scallions, thinly sliced, white and green parts separated
For serving
- 1 tsp sesame seeds (optional)
Instructions
- 1
Combine the jasmine rice and water in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest setting, cover, and cook until the water is fully absorbed and the rice is tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
- 2
While the rice cooks, whisk together the tamari, rice vinegar, sesame oil, cornstarch, honey, and red pepper flakes in a small bowl until the cornstarch is fully dissolved with no lumps. Set aside.
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