Thai-Style Basil Shrimp

In a medium pot, combine the rice, 3 cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.

Meanwhile, remove the bottom inch of the gai lan stems; roughly chop the leaves and stems. Halve the zucchini lengthwise; thinly slice. Cut the lime into 6 wedges. Pick the basil leaves off the stems; roughly chop the leaves.

In a large pan (non-stick if possible), heat a drizzle of oil on medium. Toast the peanuts, stirring frequently, 1 to 2 min., until fragrant. Transfer to a small bowl and season with S&P. Reserve the pan.

Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with S&P. In the reserved pan, heat a drizzle of oil on medium. Cook the shrimp, 1 to 2 min. on one side, until partially cooked. Flip and add the chili sauce, stir-fry sauce and juice of 2 lime wedges. Cook, stirring occasionally, 1 to 2 min., until the shrimp* are opaque, cooked through and coated. Add the basil and cook, stirring frequently, 30 sec. to 1 min., until wilted. Transfer to a plate and keep warm. Wipe out and reserve the pan.

In the same pan, heat a drizzle of oil on medium-high. Sauté the gai lan and zucchini, 3 to 5 min., until the gai lan are crisp-tender and the zucchini have softened; season with S&P.

Divide the rice between your bowls. Top with the vegetables and shrimp. Garnish with the peanuts and remaining lime wedges. Bon appétit!