> 1 cup jasmine rice
> 1/2 cup Mizkan ™ Ponzu Citrus Seasoned Soy Sauce
> 1 1/2 cups water
> 2 tbsp Mizkan ™ Organic Rice Vinegar
> 1/4 cup Mizkan ™ Ponzu Citrus Seasoned Soy Sauce
> 1/4 cup brown sugar
> 1 tsp sesame oil
> 1/2 cup vegetable stock
> 1 tsp cornstarch
> 2 tbsp oil
> 1 lb (21-25) shrimp, raw peeled and deveined
> 1/4 cup red onion, large chop
> 2 tsp garlic, minced
> 1 cup red bell pepper, chopped
> 1/2 cup carrots, shredded
> 1 cup sugar snap peas
> 1 cup broccoli florets
> 2 scallions, sliced
> 2 tsp sesame seeds
In a small sauce pan combine jasmine rice, Mizkan™ Ponzu Citrus Seasoned Soy Sauce and water and cook according to rice directions.
Combine Mizkan™ Organic Rice Vinegar, Mizkan™ Ponzu Citrus Seasoned Soy Sauce, brown sugar, sesame oil, vegetable stock, and cornstarch in a bowl and whisk to combine. Set aside.
In a large sauté pan over high heat, heat oil and add shrimp and cook for 2-3 minutes until pink.
Add red onion and cook for 1 minute. Add garlic, red peppers, carrots, snap peas, and broccoli and cook for 3 minutes until tender.
Add reserved sauce and cook for 2 minutes until thickened.
Divide rice among 6 bowls and top with shrimp stir fry. Garnish with scallions and sesame seeds.
Recipe provided by Mizkan™.