Sticky Sriracha Shrimp Bowl

Sticky Sriracha Shrimp

• 16 - 20 oz raw medium shrimp, peeled and deveined
• 6 oz carrots cut into batons
• 6 oz broccolini trimmed
• 4 oz red cabbage shredded
• 4 oz snow peas trimmed
• 3 garlic cloves
• 7 oz water
• 2 oz tamari sauce
• 1 ½ oz honey
• 3 tbsp corn starch
• 2 - 3 tbsp sriracha to taste

Vegetables and Black Rice

• 8 oz black rice
  or 8 oz long-grain white rice
• 35 oz water
• ½ tsp salt (optional)
• 1 tbsp black sesame seeds