Shrimp and Veggie Stir Fry
Peel and clean the shrimp, rinse well with cool water and place in a bowl. Add the cornstarch, 2 tablespoons soy sauce, 1 teaspoon chili garlic sauce and sesame oil. Add a pinch of salt and pepper, and toss to coat well. Set aside to marinate while you prepare the vegetables.
When the vegetables are prepped, heat the remaining 2 tablespoons soy sauce, 1 teaspoon chili garlic sauce and 2 tablespoons oil in a wok over medium high heat. Add all the vegetables and a little salt and pepper (don't over-salt the dish - remember that even light/low-sodium soy sauce still contains a good amount of salt) and cook, stirring frequently, for about 10 minutes until the vegetables are crisp-tender and still have a bright green color.
Add the shrimp and cook, stirring frequently, until the shrimp are cooked through, approximately 5 minutes. Remove wok from the heat and finish the dish by sprinkling with the rice vinegar.
Serve with white or brown rice.
Yields 4 servings.