Shrimp, Bell Pepper & Mushroom Stir Fry with Basmati Rice

Directions

1. Rinse the basmati rice in a colander under cold water, drain, and transfer to a small saucepan. Add salt and enough water, bring to a boil, then reduce the heat to low and simmer until absorbed, about 15–18 minutes. Keep covered for 5 minutes off the heat.
2. If using frozen shrimp, place them in a bowl and cover with cold water to thaw; if using fresh shrimp, skip this step.
3. Fluff the rice with a fork and keep covered while you finish the stir-fry.
4. Wash and slice the red and yellow bell peppers into thin strips, and slice the white mushrooms. Place them in a bowl.
5. Mince the garlic and grate or mince the ginger.
6. Heat a skillet over medium-high heat and lightly oil the bottom. Pat the shrimp dry with a towel and add to the skillet, cooking until they’re pink and opaque, 2–3 minutes. Transfer to a plate.
7. Add a bit more oil to the skillet, then sauté garlic, ginger, peppers, and mushrooms for 3–4 minutes until they’re tender-crisp.
8. In a small bowl, whisk together soy sauce, vinegar, sesame oil, honey, and cornstarch to make the sauce. Return the shrimp to the skillet, pour in the sauce, and cook 1–2 minutes until it thickens.
9. Divide the fluffed rice between bowls or plates, spoon the stir-fry over the top, and serve.