Ingredients

SAUCE

1 tablespoon soy sauce

1/2 tablespoon fish sauce

1/2 tablespoon sesame seeds

1 tablespoon cornstarch

1 tablespoon Sue Bee® Honey

1/4 cup chicken stock

STIR-FRY

4 cups prepared white rice

1 each red, green, and yellow bell pepper, chopped

1 onion, chopped

1 cup button mushrooms, chopped

1 carrot, chopped

1/2 zucchini, chopped

1/2 cup sugar snap peas

1/4 lb peeled, deveined shrimp

2 cloves garlic, finely minced

1 tablespoon canola oil

chopped scallion, to garnish

Directions

Whisk together soy sauce, fish sauce, sesame seeds, cornstarch, honey, and chicken stock

Set aside

Heat canola oil in a large skillet over medium high heat

Add chopped peppers, onion, mushrooms, carrot, and zucchini to skillet and sauté for about five minutes, or until vegetables have began to soften and take on color

Using tongs or a spatula, push vegetables to the sides of the skillet

Add shrimp to the center and sauté till pink and translucent, about 3 minutes

Add garlic to the skillet, and cook for about a minute

And soy sauce honey mixture and sugar snap peas

Cook for another two minutes

Serve over steamed rice, topped with chopped scallion