Shrimp Stir-Fry With Ginger

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2 teaspoons dark sesame oil

2 tablespoons less-sodium soy sauce

1 tablespoon honey

1 tablespoon grated peeled fresh ginger

2 garlic cloves, minced

4 cups frozen stir-fry vegetables, thawed

3 ounces (about 14 medium) frozen precooked shrimp, thawed

1 1/2 cups cooked brown rice

2 tablespoons sliced almonds

1 scallion, chopped

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