Shrimp and Vegetable Stir-Fry

Ingredients

– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 tablespoon sesame oil
– 2 cloves garlic, minced
– 1 inch ginger, grated
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 cup baby bok choy, halved
– 1 cup carrots, sliced
– 1/4 cup soy sauce
– 2 tablespoons oyster sauce
– 1 tablespoon honey or sugar
– 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
– Salt and pepper to taste
– Sesame seeds for garnish (optional)

Instructions

1. **Prepare the Sauce:**
– In a small bowl, mix the soy sauce, oyster sauce, and honey. Set aside.

2. **Cook the Shrimp:**
– Heat 1 tablespoon of vegetable oil and 1 tablespoon of sesame oil in a large pan or wok over medium-high heat.
– Add the shrimp and cook until they turn pink, about 2-3 minutes. Remove from the pan and set aside.

3. **Stir-Fry the Vegetables:**
– In the same pan, add the remaining 1 tablespoon of vegetable oil.
– Add garlic and ginger, and sauté for about 30 seconds until fragrant.
– Add the bell peppers, carrots, and bok choy. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.

4. **Combine:**
– Return the shrimp to the pan.
– Pour the sauce over the shrimp and vegetables, and toss to coat everything evenly.
– If you want a thicker sauce, add the cornstarch mixture and stir until the sauce thickens.

5. **Season and Serve:**
– Season with salt and pepper to taste.
– Garnish with sesame seeds if desired.
– Serve hot over steamed rice or noodles.

Feel free to adjust the ingredients based on your preferences or what you have on hand. Enjoy your homemade shrimp and vegetable stir-fry!