Averie Cooks

-1 Stir Fry Sauce - To a small bowl or 2 cup glass measuring cup, add the minced garlic, soy sauce, water, brown sugar, sesame oil, chili sauce, cornstarch, and whisk well to combine; set aside.
-1 Stir Fry - To a large, high-sided skillet or wok, add the oil (Tip - I love peanut oil, but not everyone does. It has a very distinct flavor so make sure you know your audience if using it), bell peppers, broccoli, snow peas, bok choy, and saute over medium to medium-high heat for about 5 minutes, or until the veggies are becoming tender.
-1 Keep the veggies in the skillet, add the shrimp, and cook for about 2 minutes per side, or until shrimp are just cooked. Tips - Take care not to overcook the shrimp. They cook faster than you think, and the smaller they are, the faster they cook. I used U15-20 count shrimp and they only need about 4 minutes total. If your shrimp are smaller, 90 seconds per side may be enough to cook them through. Also, the shrimp simmer in the sauce in the next step for an additional 5 minutes or so, so don't overcook them now. Shrimp are done when they go from gray/translucent to pink-white/opaque, and will curl slightly in on themselves.
-1 Slowly and evenly pour the stir fry sauce over the contents of the skillet, and simmer for about 4 to 5 minutes, stirring nearly constantly. Tip - The sauce will thicken as time passes from the cornstarch in the sauce. It will seem looser in the skillet on the stove than it will be in reality after you take the skillet off the heat.
-1 Optionally garnish with sesame seeds, green onions, etc. if desired. Serve alongside rice (white, brown, fried, cauliflower) or with noodles (such as Sweet and Sour or Thai Curry). Recipe is best served warm and fresh. Leftovers will keep airtight in the fridge for up to 3 days. I don't recommend freezing the dish. I let leftovers come up to room temp on my countertop for 30 minutes before eating them rather than microwaving or reheating in a skillet.