# What You’ll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 1 red bell pepper, thinly sliced
03 - 1 yellow bell pepper, thinly sliced
04 - 1 small broccoli crown, cut into florets
05 - 1 cup snap peas, trimmed
06 - 2 medium carrots, julienned
07 - 3 green onions, thinly sliced
→ Sauce & Seasonings
08 - 3 tbsp low-sodium soy sauce
09 - 1 tbsp oyster sauce (optional)
10 - 1 tbsp sesame oil
11 - 1 tbsp fresh ginger, grated
12 - 2 cloves garlic, minced
13 - 1 tsp cornstarch
14 - 3 tbsp water
15 - 1/2 tsp freshly ground black pepper
16 - 1/4 tsp crushed red pepper flakes (optional)
→ For Serving
17 - 2 cups cooked brown rice or cauliflower rice
18 - 1 tbsp sesame seeds (optional)
# How to Make It:
01 - Whisk together soy sauce, oyster sauce (if using), sesame oil, grated ginger, minced garlic, cornstarch and water in a small bowl until smooth; set aside.
02 - Heat a wok or large skillet over high heat until very hot and add a tablespoon of neutral oil, swirling to coat the surface.
03 - Arrange shrimp in a single layer and stir‑fry for 2 to 3 minutes, tossing until pink and just opaque; transfer to a plate and reserve.
04 - Add the bell peppers, broccoli florets, snap peas and julienned carrots to the wok and toss continuously for 3 to 4 minutes until crisp‑tender.
05 - Return shrimp to the wok, pour in the prepared sauce and stir continuously for 1 to 2 minutes until the sauce thickens and evenly coats the ingredients.
06 - Adjust seasoning with black pepper and crushed red pepper flakes if desired; remove from heat and fold in sliced green onions.
07 - Divide warm brown rice or cauliflower rice among plates, spoon the shrimp and vegetable mixture over the rice and finish with sesame seeds if using; serve immediately.
