Shrimp and Veggie Stir-Fry

Get your skillet ready. This recipe for shrimp and veggie stir-fry will have you turning up the heat. 

2 to 2 tbsp Grapeseed oil
2 cloves Garlic (thinly sliced)
1 pounds Extra-large shrimp
4 Peppers (mix red, green, and yellow for colorful plate), sliced
1 Large onion (diced)
1/2 pounds Snow peas
1/2 pounds Carrots (cut crosswise into about 1/3 inch discs)
2 tbsp Soy sauce
1 tbsp Oyster sauce
1/2 cup Scallions
4 tsp Sesame seeds
1 tbsp Toasted sesame oil
1 1/2 cups Cooked brown rice

Note: Cook everything separately so you don't overcrowd the pan and end up steaming the ingredients rather than frying them.

In large skillet, heat 1 tablespoon of sesame oil and cook the shrimp for about 2 minutes per side, until they turn pink. Then, *stir in garlic and cook for about 30 second more, stirring (the garlic should become fragrant).

Remove shrimp and garlic and put in a large bowl. Set aside.

Add peppers to the pan and quickly cook over high heat for a few minutes. Then add them to the large bowl you set aside.

Add a little more oil to the pan if necessary. Stir in the onions and cook over medium-high heat until they turn slightly soft. Add them to the large bowl.

Add the snow peas, carrots, and again more oil if necessary, to the pan. Cook for a few minutes, until they start softening.

Empty the cooked shrimp and veggies you set aside in the pan. Then, add a splash of soy sauce, oyster sauce, and a pinch of salt and pepper. Stir together.

Turn off the heat. Drizzle with toasted sesame oil. Sprinkle with scallions and sesame seeds.

Serve over cooked brown rice. Dig in!

*The "stir" part of "stir-fry" is sometimes misunderstood. You really should leave the ingredients in the pan alone so they can brown a bit. The "stirring" happens after the cooking is complete, when you mix (stir) everything together with soy and oyster sauce.