Apple Tomato Harvest Stir Fry

Serves 4 · 20 min prep · 12 min cook

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 medium firm ripe tomatoes
• 1 large crisp apple such as Honeycrisp
• 1 red bell pepper
• 4 scallions
• 1 tbsp minced fresh ginger
• 3 garlic cloves
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tbsp toasted sesame oil
• 2 tbsp neutral oil
• 1/4 tsp red pepper flakes
• 1/4 cup fresh cilantro
• 3 cups cooked jasmine rice
• 1/2 tsp kosher salt

Instructions

1. 1Pat the shrimp dry and season lightly with salt. Core the tomatoes and cut into 1-inch chunks. Core the apple and slice into thin matchsticks, leaving the skin on for color and crunch.
2. 2Slice the bell pepper into thin strips and cut the scallions into 1-inch pieces, separating whites from greens. Mince the ginger and garlic.
3. 3In a small bowl whisk together the soy sauce, rice vinegar, honey, sesame oil, and red pepper flakes to make a quick sauce.
4. 4Heat a large wok or 12-inch skillet over high heat until very hot. Add neutral oil and swirl to coat.
5. 5Add the shrimp in a single layer and sear 1 to 2 minutes per side until just pink and lightly curled. Transfer to a plate.
6. 6Add the apple matchsticks, bell pepper, and scallion whites to the same pan. Stir-fry 2 minutes until the edges of the apple start to soften but still stay crisp.
7. 7Toss in the ginger, garlic, and tomato chunks. Stir-fry 90 seconds more so the tomatoes begin to release bright juices without turning to mush.
8. 8Return the shrimp to the pan, pour in the sauce, and toss everything together 1 minute until glossy and heated through. The sauce should cling lightly.
9. 9Remove from heat, fold in the scallion greens and chopped cilantro. Serve immediately over warm jasmine rice so the juicy tomatoes and crisp apple contrast pops.