Ingredients:                               (recipe from April 2020 Eating Well)

2 Tbsp. toasted sesame oil
1 Tbsp. chili-garlic sauce
1 Tbsp. reduced-sodium tamari
1 Tbsp. honey
2 tsp. cornstarch
​2 tsp grated fresh ginger

1 Tbsp canola oil
1 lb.  peeled, deveined medium raw shrimp
6 scallions, cut in 2-inch pieces
5 oz. baby spinach
2 cups cooked brown rice
1 Tbsp sesame seeds

Directions:

Whisk the first  six ingredients in a small bowl for the sauce.
Heat oil in wok or skillet.
Add shrimp and scallions and cook until the shrimp are no longer pink (about 2-3 minutes).
Add spinach and cook until wilted (about 30 seconds).  
Whisk the sauce and add to the pan.  
Cook, stirring constantly, until the sauce thickens (about 1 minute)
Serve over rice and sprinkle with sesame seeds. (Obviously I used a lot more than 1 Tbsp.)