Ingredients

The following ingredients have 4 Servings
  • 3 teaspoons avocado oil (divided (See Note 1))
  • 3/4 pounds large shrimp (peeled & tails removed (See Note 2))
  • 1 tablespoon minced ginger
  • 1 medium zucchini (cut into 3/4-inch pieces (about 1 1/2 cups))
  • 1 1/2 cups snap peas (trimmed)
  • 1 red bell pepper (cut into 3/4-inch pieces)
  • 3 garlic cloves (minced)
  • 3 tablespoons soy sauce ((See Note 3))
  • 2 teaspoons cornstarch
  • 3 tablespoons water
  • 1 tablespoon + 2 teaspoons agave nectar ( or honey if not vegan)
  • 1 tablespoon oyster sauce ((See Note 3))
  • 1 teaspoon sesame oil
  • 3/4 teaspoon chili garlic sauce

Instruction

  • Heat 1 teaspoon avocado oil in a large nonstick skillet set over medium-high heat. Add the shrimp and cook, stirring, until just cooked through, about 1 minute. Transfer to a plate and set aside.
  • Add 1 teaspoon oil to the skillet and add the ginger. Cook for 30 seconds.
  • Add the zucchini and snap peas. Cook, stirring constantly, for 2 minutes. Add the last teaspoon of oil, along with the red bell pepper and garlic. Cook for 1 to 2 minutes, or until the vegetables are just tender. 
  • Add the shrimp and sauce to the pan, and stir to coat.
  • Remove from the heat. Serve the stir fry over rice.