We make stir fry a lot. Normally it’s just me looking in the fridge seeing a bunch of different veggies and deciding to throw them all into a stir fry with whatever sauces or seasoning I have on hand. This time I set out to make a specific stir fry. My youngest went back for seconds and said I should make this more often!
I used low sodium soy sauce, fresh ginger, fresh mushrooms, and jarred garlic.
In a medium stir fry pan or wok, heat olive oil and toasted sesame seeds over medium - medium high heat.
Add carrots, onion, and green pepper. Once those are crisp tender, add pea pods, mushrooms, and shrimp.
Combine ginger, garlic, rice vinegar, soy sauce, and fish sauce in a bowl, pour over all.
Serve with rice.