Shrimp Stir-Fry with Snap Peas and Ginger-Tamari Glaze over Millet

Rinse 250g of dry millet and cook in 500ml of water until fluffy and tender, about 20 minutes.

In a small bowl, whisk together the tamari and honey to create a quick glaze.

Heat 10g of sesame oil in a wok or heavy skillet over high heat. Add the shrimp and sear until they turn opaque and pink, about 2 minutes. Remove shrimp from the pan.

Add the remaining 5g of sesame oil and the sugar snap peas to the hot pan. Stir-fry for 2-3 minutes until they turn bright green and crisp-tender.

Return the shrimp to the pan, pour the tamari-honey glaze over the mixture, and toss rapidly for 30 seconds until the sauce bubbles and coats everything in a glossy, savory sheen.

Serve the stir-fry immediately over a generous bed of warm, nutty millet. Garnish with a drizzle of any remaining sauce from the pan.