Ingredients

• 1/3 cup miso
• 3 tablespoons honey
• 1 1/2 tablespoons soy sauce
• 1 tablespoon sriracha
• 1 tablespoon peanut or canola oil
• 1 pound medium shrimp, peeled and deveined
• 1 clove garlic, finely chopped
• 1 red bell pepper, seeded and sliced
• 1 cup shredded carrots
• 1 cup snow peas, sliced in half
• 3 cups steamed white rice
• 1 1/2 cups mung bean sprouts

Instructions

1. In a medium bowl, whisk together the miso, honey, soy sauce and sriracha. Set aside.
2. Place a large skillet over high heat with the oil. Add the shrimp to the skillet and stir-fry until the shrimp just begin to turn pink, 2 to 3 minutes. Add the garlic, bell pepper, carrots and snow peas to the pan and continue stir-frying until the vegetables just begin to tenderize, about 1 minute. Add the reserved sauce to the skillet and stir-fry until the shrimp is cooked through and the sauce has thickened, 2 to 3 minutes.
3. Adjust the seasoning with soy sauce and sriracha. Serve the stir-fry over the steamed rice garnished with the bean sprouts.