1/3 cup miso
3 tablespoons honey
1 1/2 tablespoons soy sauce
1 tablespoon sriracha
1 tablespoon peanut or canola oil
1 pound medium shrimp, peeled and deveined
1 clove garlic, finely chopped
1 red bell pepper, seeded and sliced
1 cup shredded carrots
1 cup snow peas, sliced in half
3 cups steamed white rice
1 1/2 cups mung bean sprouts
In a medium bowl, whisk together the miso, honey, soy sauce and sriracha. Set aside.
Place a large skillet over high heat with the oil. Add the shrimp to the skillet and stir-fry until the shrimp just begin to turn pink, 2 to 3 minutes. Add the garlic, bell pepper, carrots and snow peas to the pan and continue stir-frying until the vegetables just begin to tenderize, about 1 minute. Add the reserved sauce to the skillet and stir-fry until the shrimp is cooked through and the sauce has thickened, 2 to 3 minutes.
Adjust the seasoning with soy sauce and sriracha. Serve the stir-fry over the steamed rice garnished with the bean sprouts.
Like all good recipes, this one is easily adapted to suit your tastes. Feel free to swap out the shrimp for an equal amount of chicken, beef, pork, extra-firm tofu or even more vegetables.
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