A flavorful and healthy shrimp stir fry featuring a homemade chili garlic sauce, fresh ginger, garlic, and an assortment of colorful vegetables, served over white rice.
1. Mix together all the ingredients for the sauce and set aside.
2. Mix the shrimp with the cornstarch, wine, and salt and marinate in the fridge for 15-30 minutes.
3. In a wok or large pan preheated over medium-high heat, add 1 tsp avocado oil along with the shrimp; sear shrimp on one side for ~2 mins until golden brown then stir fry for 1-2 more mins until just cooked through (they should be pink and opaque white); remove from the wok.
4. Add 2 tsp more oil along with the ginger and garlic; stir fry 1-2 mins until fragrant then add the onions; season with salt and pepper and stir fry ~2 mins and then add the bell peppers and zucchini.
5. Sprinkle with some more salt and pepper and stir fry for 4-6 more mins until veggies are almost to your desired tenderness (they'll continue cooking a bit longer), then add the shrimp back in.
6. Stir the sauce with a spoon (because the cornstarch will settle) and pour it onto the stir fry; turn up the heat to high and stir fry until sauce thickens and coats the veggies + shrimp; turn off the heat and stir in the white vinegar and scallions at the end; taste and add salt and pepper if needed.
7. Serve the stir fry on top of warm white rice and enjoy!
