Shrimp and Veggie Stir-Fry - Jill's Kitchen

Ingredients

• 2 tbsp soy sauce
• 2 tbsp Shaoxing rice wine or dry sherry
• 2 tbsp oyster or hoisin sauce
• 2 tbsp granulated or light brown sugar
• 1 tbsp cornstarch
• 2 tbsp warm water or chicken broth
• 1 lb large shrimp (peeled and deveined, tails removed)
• ½ tsp ground ginger
• ¼ tsp cayenne or chili flakes
• 1-2 pinches white pepper
• 1-2 pinches white sugar
• 2 tbsp canola oil
• ½ medium onion (thinly sliced)
• 1 carrot (julienned)
• 1 red bell pepper (thinly sliced)
• 1 yellow bell pepper (thinly sliced)
• 4 oz. sugar snap or snow peas (cut into thirds on the bias)
• 1-2 cloves garlic (roughly chopped (or as much as your heart desires))
• 2 green onions (thinly sliced, green parts only (reserve the whites for another use))
• ½ bunch cilantro (roughly chopped)
• Juice of ½ a lime
• Steamed brown rice or cooked noodles for serving