Bring ½ cup of jasmine rice, 1 cup of water, 1 whole veggie stock concentrate, and ¼ teaspoon salt to a boil in a small pot. Stir, then reduce heat to medium low and cover pot with lid. Simmer for 16-18 minutes, or until rice is tender and water has absorbed. Remove from heat. Let rest, covered, for 3 minutes. Fluff with a fork.

Mince ½ oz of garlic. Trim and thinly slice 1 whole scallion, separating whites from greens. Roughly chop 5/4 oz of cabbage & carrots if necessary.

Rinse 10 oz of shrimp. Pat dry with paper towels. Place shrimp, garlic, and about half the 2¼ oz of sesame-ginger amino sauce in a medium bowl. Season with salt and pepper. Stir to coat.

Heat 1½ tablespoons of cooking oil in a large nonstick pan over medium-high heat. Add scallion whites and cabbage & carrots to the hot pan. Lightly season with salt and pepper. Stir to combine. Cook for 4-5 minutes, or until veggies are tender, stirring occasionally. Turn off heat. Transfer to a plate. Wipe out pan.

Heat 1½ tablespoons of cooking oil in the same pan over medium-high heat. Add marinated shrimp, ½ oz of honey, and remaining sesame-ginger amino sauce to the hot pan. Cook for 5-6 minutes, or until shrimp are fully cooked and sauce has reduced slightly, stirring occasionally.

Divide rice between bowls. Top with sautéed cabbage, carrots, scallion, and honey ginger shrimp. Drizzle any remaining pan sauce over the top. Garnish with scallion greens and 1 tsp of black & white sesame seeds. Enjoy!