Ingredients
1tbspcornstarch
1tbspwater,room temperature
¼cupbrown sugar
2tbsphoney
½cupsoy sauce
¼cupvinegar,rice wine or apple cider vinegar
1tspgarlic,minced
2tspfresh ginger,minced
1½lbsshrimp,(medium to large), uncooked, peeled and deveined
2tspsesame oil,or olive oil
3cupssnap peas,or any stir-fry veggie
sesame seeds,for garnish, optional
Preparation
Whisk the cornstarch and water together in a small bowl.
Combine the cornstarch mixture, brown sugar, honey, soy sauce, vinegar, garlic, and ginger together in a small saucepan over low heat. Allow to simmer while whisking occasionally.
Bring to a boil and allow to boil for 1 minute, then remove from heat.
Place shrimp into a heat-proof bowl, then pour half of the sauce on top. Give it a stir and set aside for 10 minutes, uncovered at room temperature.
Heat the oil in a skillet over medium-high heat. Add the snap peas, then stir and cook for about 3 to 4 minutes until crisp-tender.
Add the shrimp, then the remaining half of the teriyaki sauce. Stir and cook for about 2 to 3 minutes until shrimp is pink and cooked through.
Serve with rice and a sprinkle of sesame seeds, and enjoy!
