Shrimp Stir-Fry

Steps

1. Whisk cornstarch with room temperature water until dissolved to create the sauce.
2. Add rice vinegar, hoisin sauce, fancy molasses (or extra hoisin), sesame oil, and soy sauce to the mixture. Whisk everything together and set aside.
3. In a large wok or non-stick pan, add all the chopped vegetables (bell peppers, onions, green onions, broccoli florets, baby carrots, optional peas). Cook until they are vibrant and have just a little bite; do not overcook them, then set the vegetables aside.
4. Add oil to the same pan. Season the shrimp with onion powder, garlic powder, ginger powder, and a pinch of salt.
5. Sear the shrimp on both sides for about one minute and a half to two minutes (depending on size), until they start to curl and look pink. Do not overcook them; then remove the shrimp from the pan.
6. In the same pan, add oil if necessary. Stir in the finely minced fresh ginger and garlic. Cook until fragrant and slightly golden brown, ensuring they do not burn.
7. Stir in the prepared sauce. Cook over medium heat for about two minutes, stirring constantly, until the sauce thickens to your liking.
8. Taste the sauce and adjust seasonings (e.g., add sugar or pepper) as needed.
9. Add the pre-cooked shrimp and the sautéed vegetables back into the pan. Stir everything together gently; do not cook for more than one minute to avoid overcooking them.
10. Garnish with sesame seeds and green onions.