Miso-Honey Shrimp Stir Fry
Recipe by Patrick Decker
Watch the step-by-step video on how to prepare this dish.
- Difficulty: Easy
- Servings: 4 to 6
- Nutritional Info per Serving (1 of 6): Calories 300, Total Fat 4g, Saturated Fat 1g, Carbohydrates 46g, Dietary Fiber 3g, Sugar 13g, Protein 21g, Cholesterol 122mg, Sodium 959mg
- Cook Time: 20 minutes total
- Active Prep Time: 15 minutes
Miso, a fermented soybean paste, brings a deep savory-sweet flavor that captures the spirit of East Asian cooking. If you haven't used miso before, give it a trythe more you cook with it, the more indispensable it becomes.
Ingredients:
- 1/3 cup miso paste
- 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, halved
- 3 cups steamed white rice
- 1 1/2 cups mung bean sprouts
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- In a medium bowl, whisk together the miso, honey, soy sauce, and sriracha; set aside.
- Heat oil in a large skillet over high heat. Add the shrimp and stir-fry until they begin to turn pink, about 2 to 3 minutes. Add the garlic, bell pepper, carrots, and snow peas; continue stir-frying another minute until the vegetables start to soften. Pour in the sauce and stir-fry until the shrimp are fully cooked and the sauce thickens, about 2 to 3 minutes.
- Taste and adjust seasoning with extra soy sauce or sriracha if needed. Serve the stir-fry over steamed rice and top with the mung bean sprouts.
This recipe is highly versatilesubstitute shrimp with an equal amount of chicken, beef, pork, or firm tofu, or add more vegetables to suit your taste.
Recipe courtesy of Patrick Decker
