Cookwith - Family-Style Salmon & Shrimp Wok Stir-Fry with Crunchy Edamame and Brown Rice

Ingredients

• 1 lb skinless salmon fillet, cut into 1-inch cubes
• 1/2 lb large shrimp, peeled and deveined
• 2 tbsp cornstarch
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp honey
• 2 tsp grated fresh ginger
• 3 cloves garlic, minced
• 1/2 tsp black pepper
• 1/2 tsp kosher salt
• 2 tbsp neutral oil (grapeseed, canola, or avocado)
• 1 medium red bell pepper, sliced
• 1 cup snap peas, trimmed
• 1 cup frozen shelled edamame, thawed
• 4 cups cooked brown rice (warm)
• 3 scallions, sliced
• 1 tbsp toasted sesame oil
• 1 tbsp sesame seeds (optional, for garnish)
• Lime wedges, for serving