- 2–3 tbsp grape seed 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 itno 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.
1. 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).
2. Remove shrimp and garlic and put in a large bowl. Set aside.
3. 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.
4. 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.
5. Add the snow peas, carrots, and again more oil if necessary, to the pan. Cook for a few minutes, until they start softening.
6. 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.
7. Turn off the heat. Drizzle with toasted sesame oil. Sprinkle with scallions and sesame seeds.
8. 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.