arrow-b arrow-l-sm arrow-l cart close cup date decor-bee download envelope facebook faq google_plus handset instagram location lock logo-sm mail packet people phone pinterest play plus printer search shop spoon target time tsp twitter user wheelbarrow youtube

Honey Hoisin Shrimp Stir-Fry

Test Description


  1. Cook rice according to package directions.
  2. Mix together honey, hoisin, rice wine vinegar, soy sauce and sesame oil in small bowl; set aside.
  3. Heat 1 tbsp oil in wok or large skillet set over medium-high heat. Sprinkle shrimp with pepper and salt. Sauté shrimp for 2 minutes or until starting to turn pink. Transfer to plate; keep warm.
  4. Add remaining oil to skillet over medium-high heat. Sauté carrots, for 1 minute. Add snap peas, zucchini, red pepper, ginger and garlic; sauté for 2 to 3 minutes or until vegetables are tender-crisp. Return shrimp to pan.
  5. Stir in honey mixture. Cook, stirring, for 2 to 3 minutes, or until vegetables are well coated with sauce.
  6. Divide rice among 4 plates. Top with shrimp mixture; garnish with scallions.


Garnish with thinly sliced fresh Thai chile, toasted sesame seeds or chopped toasted cashews if desired.

Replace shrimp with thinly sliced chicken.


  • 1 1/4 cups basmati rice
  • 1/4 cup Wholesome Organic Honey
    Organic Honey
    Buy Now Find In Store
  • 3 tbsp hoisin sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 tbsp canola oil, divided
  • 1 lb peeled and deveined large shrimp, tails removed (16-20 count)
  • 1/2 tsp cracked black pepper
  • 1/4 tsp salt
  • 2 carrots, thinly sliced
  • 2 1/2 cups snap peas, trimmed
  • 1 zucchini, cut in half lengthwise and then sliced crosswise
  • 1 red pepper, sliced
  • 1 tbsp minced ginger
  • 3 cloves garlic, minced
  • 2 scallions, thinly sliced