Spicy Shrimp and Vegetable Stir-Fry

Servings: 4-6 people

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 2 cups broccoli florets
• 2 cups snow peas, trimmed
• 1 tablespoon grated fresh ginger
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes (or more to taste)
• Salt and pepper, to taste
• Chopped green onions, for garnish

Instructions:

1. In a small bowl, whisk together soy sauce, sesame oil, and red pepper flakes.

2. Add the shrimp to the marinade and stir to coat. Let marinate for at least 10 minutes.

3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Remove the shrimp from the marinade, letting any excess liquid drip off. Cook the shrimp for 2-3 minutes per side, until pink and cooked through. Transfer to a plate and set aside.

4. In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the sliced onion and cook for 3-4 minutes, or until it begins to soften.

5. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.

6. Add the sliced red bell pepper and cook for 2-3 minutes, until it starts to tenderize.

7. Add the broccoli florets and snow peas, and cook for an additional 4-5 minutes, or until all of the vegetables are tender-crisp.

8. In a small bowl, whisk together the cooked ginger, soy sauce mixture from earlier, and sesame oil.

9. Pour the sauce over the cooked vegetables and stir to coat.

10. Return the cooked shrimp to the skillet and toss with the vegetables and sauce.

11. Cook for an additional 1-2 minutes, until everything is well coated with the sauce.

12. Season with salt and pepper to taste.

13. Garnish with chopped green onions and serve immediately over steamed rice or noodles.