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This vibrant dish highlights the umami-rich combo of soy glaze, sesame oil, and spicy sambal oelek, which we’re drizzling over tender shrimp––paired with a classic duo of sautéed vegetables and fluffy white rice.
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Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Cut off and discard any stem ends from the green beans; halve crosswise. Peel the carrots; thinly slice on an angle.
Carefully rinse the rice (sifting through for impurities). Drain thoroughly. In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and half the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the sliced green tops of the scallions; stir to combine.
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved green beans and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the remaining chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.
Meanwhile, in a bowl, combine the soy glaze, half the sesame oil, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.
Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In the same pan, heat the remaining sesame oil on medium-high until hot. Add the seasoned shrimp. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat. Serve the cooked shrimp with the cooked vegetables and garlic-scallion rice. Top the shrimp with the sauce. Garnish with the sesame seeds. Enjoy!
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