# What You Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 small broccoli crown, cut into florets
05 - 1 medium carrot, julienned
06 - 1 cup sugar snap peas, trimmed
07 - 3 green onions, sliced
→ Sauce
08 - 3 tablespoons low-sodium soy sauce
09 - 1 tablespoon oyster sauce, optional
10 - 2 teaspoons sesame oil
11 - 2 tablespoons honey or brown sugar
12 - 1 tablespoon rice vinegar
13 - 2 teaspoons cornstarch
14 - 2 tablespoons water
→ Aromatics and Oil
15 - 2 tablespoons vegetable oil, such as canola or peanut
16 - 3 garlic cloves, minced
17 - 1 inch piece fresh ginger, peeled and grated
→ Garnish
18 - 1 tablespoon sesame seeds, optional
19 - Fresh cilantro or green onion tops, chopped
# Directions:
01 - In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, honey, rice vinegar, cornstarch, and water. Set aside.
02 - Pat the shrimp dry with paper towels and season lightly with salt and pepper.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2 to 3 minutes, stirring frequently, until pink and just cooked through. Transfer shrimp to a plate.
04 - Add remaining 1 tablespoon oil to the pan. Add minced garlic and grated ginger, sauté for 30 seconds until fragrant.
05 - Add bell peppers, broccoli, carrot, and sugar snap peas. Stir-fry for 3 to 5 minutes until vegetables are crisp-tender.
06 - Return shrimp to the pan. Add green onions.
07 - Pour the prepared sauce over the shrimp and vegetables. Stir well to coat and cook for 2 to 3 minutes until the sauce thickens and everything is heated through.
08 - Transfer to serving plates. Garnish with sesame seeds and cilantro or additional green onion as desired. Serve immediately with steamed rice or noodles if preferred.
