Sesame Shrimp Stir-Fry with Peppers

Begin by placing a medium-sized saucepan over high heat and filling it with salted water. Bring the water to a rolling boil, then carefully add uncooked white rice to the saucepan. Once the water has returned to a boil, reduce the heat to low and cover the saucepan with a lid. Let it cook for 20 minutes, or until all the water has been absorbed.

While the rice is cooking, prepare a marinade for the shrimp by combining them with minced ginger, cayenne pepper, garlic, sesame seeds, and black pepper in a large container designed for storing food. Allow this mixture to sit in the refrigerator for at least 30 minutes, allowing the flavors to meld together.

Next, heat a generous amount of sesame oil in a large cooking vessel, such as a wok or skillet. Add sliced red bell pepper and chopped green onions to the pan, cooking for 3-4 minutes, or until they begin to soften slightly. Add a sweet and savory sauce made from teriyaki sauce, then stir in frozen peas and the marinated shrimp. Continue cooking for an additional 4 minutes, or until the shrimp are opaque and cooked through.

To thicken the sauce, stir a small amount of cornstarch into the chicken broth and add it to the pan. Cook, stirring constantly, until the mixture comes to a boil. Season with salt to taste. Finally, spoon the cooked shrimp mixture over the cooked rice.