Easy to make Sesame Shrimp Stir-fry that's loaded with veggies and serviced over brown rice.
To make the sauce, whisk the honey, tamari, rice vinegar, sesame oil, and chili garlic sauce in a medium bowl and set aside.
In a small bowl, stir together the tapioca starch and water to form a slurry and set aside.
Heat a very large skillet or wok over medium-high heat. When the pan is hot, add one tablespoon of the oil.
Once the oil is shimmering, add the white parts of the scallions and cook for 1-2 minutes, stirring frequently. Add the ginger and garlic and cook for 30 more seconds.
Add the carrots, peas, and bok choy stems and stir-fry for 2-4 minutes until somewhat softened. Stir in the bok choy leaves, radishes, and about half of the green parts of the scallions, reserving the remainder for serving.
Stir-fry until the bok choy leaves are just wilted. Transfer the vegetables to a plate.
Add the remaining tablespoon of oil to the pan. When it shimmers, add the shrimp. Cook for about 2 minutes per side, or until just cooked through. Return the vegetables to the pan, add the sauce, and stir.
Add the starch and water mixture and continue to stir-fry until the sauce is thickened.
Serve over rice topped with sesame seeds and the remaining scallions.
Please note that the nutrition fact does not include the rice.