Shrimp & Napa Cabbage Stir-Fry with Jasmine Rice

Directions

1. Rinse the jasmine rice under cold water, drain, and transfer to a small saucepan with a pinch of salt and water; bring to a boil.
2. As the rice heats, wash the produce, trim the green onions, and cut the cabbage into 1-inch pieces.
3. Peel and grate or mince the ginger and garlic; place them in a small bowl together.
4. If shrimp are frozen, thaw briefly under cold water and pat dry thoroughly.
5. In a skillet, heat coconut oil over medium-high and cook the shrimp until lightly browned and almost cooked through, 2–4 minutes; transfer to a plate.
6. Add a bit more oil to the skillet, then sauté garlic, ginger, and crushed red pepper for 15–30 seconds until fragrant.
7. Add the cabbage and cook, stirring frequently, until it softens, about 2–3 minutes.
8. In a small bowl, whisk together soy sauce, sesame oil, honey, and cornstarch to make the sauce.
9. Return the shrimp with any juices to the skillet, add three-quarters of the green onions, and pour over the sauce; stir-fry until everything is well coated and combined, about 1 minute.
10. Fluff the rice, plate it, top with the stir-fry, and garnish with the remaining green onions.