Asian Inspired Shrimp & Vegetables with Rice

Ingredients

• 2 tablespoons low sodium soy sauce 
• 1 tablespoon plus 1/2 teaspoon water, divided 
• 1 large clove garlic, minced  
• 2 teaspoons honey 
• 1/2 teaspoon peeled and grated ginger 
• 1/2 teaspoon sesame oil 
• 1/4 teaspoon Sriracha sauce 
• 3/4 cup rinsed jasmine rice 
• 1/2 medium red bell pepper, thinly sliced 
• 1/2 cup sugar snap peas, cut in thirds on the diagonal 
• 1 green onion, sliced (dark green slices reserved for garnish) 
• 1/4 teaspoon cornstarch 
• 2 teaspoons vegetable oil 
• 6-8 ounces large shrimp, peeled and deveined  
• 1 teaspoon sesame seeds, for garnish 

Directions

1. To make the sauce, in a small bowl stir together soy sauce, 1 tablespoon water, garlic, honey, ginger, sesame oil, and Sriracha sauce. Set aside. 
2. To the rice cooker cooking pot and add water up to the 1 line. Place cooking pot into the Multicooker and set to RICE setting. 
3. When rice is finished cooking and switches to KEEP WARM, open the top of the rice cooker, quickly add peppers, sugar snap peas, and green onion. Close the lid and let sit for 10 minutes.  
4. Mix cornstarch and ½ teaspoon water together in a small bowl. Set aside. 
5. Heat a medium skillet on medium-high heat. Add 2 teaspoons vegetable oil. Add shrimp and sauté until pink on the bottom, about 2 minutes. Turn shrimp over and continue cooking for about 1-2 minutes, or until shrimp are pink and opaque. 
6. Add reserved sauce ingredients to the pan. Stir in cornstarch/water mixture. Stir sauce and shrimp together for about 30 seconds. Remove from heat. 
7. Remove rice and vegetables from Multicooker to a serving plate. Top with shrimp and sauce. Garnish with sesame seeds and dark green slices of green onion. 

Serves: 2

Test Kitchen Tip: Cooking the vegetables on top or the rice is a quick and easy way to steam them.