Wash and dry all produce. Bring 22/3 cups water to a boil in a medium pot. Trim any tough stems from snow peas. Mince or grate garlic. Core, seed, and remove white ribs from bell pepper, then chop into bite-sized pieces. Peel and mince ginger.

Once water boils, add rice to pot, cover, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered.

Whisk together soy sauce, vinegar, ketchup, 2 tsp sugar, cornstarch, and 3/4 cup water in a small bowl until there are no more lumps.

Heat a large drizzle of oil in a large pan over high heat. Add bell pepper and snow peas. Cook until just starting to brown, about 3 minutes, stirring constantly. Toss in garlic, ginger, and shrimp and cook until shrimp are starting to turn pink, 2-3 minutes.

Add sauce to pan, tossing to coat veggies and shrimp. Let it come to a boil, then cook until thickened, 2-3 minutes.

Fluff rice with a fork. Divide between plates and top with stir-fry. Tear cilantro leaves from stems. Garnish plates with cilantro (to taste) and cashew pieces.