- To make the sauce, whisk together the sesame oil, garlic, honey, tamari, rice vinegar, and cornstarch.
- Heat ½ cup of the vegetable oil over medium-high heat. Add the shrimp and stir-fry until pink, about 2-3 minutes. Remove the shrimp and set aside.
- Add the remaining vegetable oil and stir-fry the vegetables until tender-crisp, about 3-4 minutes.
- Return the cooked shrimp and its juices to the vegetables and add the sauce. Stir well and cook for 2-3 minutes or until the sauce thickens.
- Serve the stir-fry over the rice and garnish with the sesame seeds and scallions.
Sesame-Glazed Garlic Shrimp Stir-Fry
ingredients
12.5 lbs. large shrimp, peeled and deveined
½ cup Kikkoman Gluten-Free Sesame Oil
½ cup minced garlic
½ cup honey
1 cup Kikkoman Less Sodium Gluten-Free Tamari Soy Sauce
½ cup Kikkoman Rice Vinegar
¼ cup cornstarch
1 cup vegetable oil, divided
3 qt. red, orange, or yellow bell peppers, sliced
1 ½ qt. sugar snap peas
1 ½ qt. carrots, julienned
12 ½ qt. cooked brown rice
2 Tbsp. sesame seeds, toasted for garnish
1 cup scallions, thinly sliced for garnish
directions
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THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE