1tspblack pepper (or crushed red pepper flakes to taste)divided use
1Tbspcornstarch dissolved in 1 Tbsp cold water
Shrimp Stir Fry:
1 1/2-2lbslarge shrimp, peeled and deveined(about 28-30)
3Tbspvegetable oildivided use
1/2tspsalt
1/2tspblack pepper
1cupsnow peas
1largered bell pepperseeded and sliced
1mediumyellow onion
1Tbspsesame seeds
3mediumgreen onionsthinly sliced
1tspsesame oil
Instructions
To make the Teriyaki Sauce: Heat a large 10 or 12 inch skillet over medium heat on the stovetop. To the pan add water, soy sauce, brown sugar, rice vinegar, honey, garlic, ginger, sesame oil, salt, and black pepper.
Whisk to combine then uncrease heat to medium high. Bring to a boil. In a small bowl, whisk together cornstarch and water until dissolved.
Whisk the cornstarch slurry into the sauce, mixing until well combined. The sauce will begin to thicken in 1-2 minutes. Remove the sauce from the heat. Set aside to cool.
To make the Shrimp: Pat dry the shrimp with a paper towel, and season with 1/2 tsp salt and 1/2 tsp black pepper. Cook the shrimp over medium high heat in two tablespoons of oil for 2-3 minutes. Use a slotted spoon to transfer to a plate.
To the skillet add reserved vegetable oil and sesame oil. Add snow peas, bell peppers, and onion. Season with 1/2 tsp salt and 1/2 tsp pepper. Cook the vegetables for 3-5 minutes or just until tender.
Add the shrimp back to the skillet and pour the teriyaki sauce over the shrimp and vegetables tossing to coat. Cook over medium heat just until the shrimp are warmed through.
Garnish with sesame seeds and green onions. Serve immediately over cooked white rice or fried rice.