Careme

Ingredients

• Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off

  12 ounces $7.00
• Kroger® Sugar Snap Peas

  8 ounces $3.99
• Kroger® Basmati Rice

  3/4 cup $2.79
• Ginger Root

  1 tablespoon minced $4.99
• Garlic

  2 cloves $0.99
• Green Onions

  2 $1.50
• Water

  1 1/8 cups plus 3 tablespoons
• Kosher salt

  1/2 teaspoon
• Cornstarch

  2 teaspoons
• Black pepper

  1/4 teaspoon
• Low-sodium soy sauce

  2 1/2 tablespoons
• Oyster sauce

  1 tablespoon
• Rice vinegar

  2 teaspoons
• Honey

  1 teaspoon
• Toasted sesame oil

  1 teaspoon
• Neutral cooking oil

  2 tablespoons
• Charles Smith Wines Kungfu Girl Riesling Washington White Wine

  1 bottle, well chilled $14.99

Instructions

1. Pat 12 ounces shrimp dry, trim 8 ounces sugar snap peas, mince 1 tablespoon ginger and 2 garlic cloves, and thinly slice 2 green onions while keeping their white and green parts separate.
2. Rinse 3/4 cup basmati rice. Combine the 3/4 cup rice, 1 1/8 cups water, and 1/4 teaspoon kosher salt in a saucepan; bring to a boil, cover, and cook over low heat for 15 minutes. Remove from the heat and rest, covered, for 5 minutes.
3. Whisk 2 1/2 tablespoons low-sodium soy sauce, 1 tablespoon oyster sauce, 2 teaspoons rice vinegar, 1 teaspoon honey, 1 teaspoon toasted sesame oil, 1 teaspoon cornstarch, and 3 tablespoons water until smooth.
4. Toss 12 ounces shrimp with 1 teaspoon cornstarch, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Heat 1 tablespoon neutral cooking oil in a wok or large skillet over high heat; stir-fry the seasoned shrimp for 2 to 3 minutes, until opaque and cooked through, then transfer it to a plate.
5. Add 1 tablespoon neutral cooking oil to the hot wok. Stir-fry 8 ounces sugar snap peas for 2 minutes, then add 1 tablespoon minced ginger, 2 minced garlic cloves, and the white parts of 2 green onions; stir-fry for 30 seconds.
6. Return the cooked contents of the plate to the wok, whisk and add all of the prepared sauce, and toss for 1 to 2 minutes until glossy and thickened. Fold in the green parts of 2 green onions.
7. Fluff the cooked rice, divide it between 2 shallow bowls, spoon the stir-fry over the top, and serve immediately.