We go easy on the sauce with this stir-fry, letting the All-Perfect Stir-Fry Oil coax out the inherent flavors in the veggies and shrimp. A splash of ginger, soy and mirin gild the lily with a light, fragrant (and easy) pan sauce that is terrific alongside brown rice.

1⁄4 cup Kaila All-Perfect Stir-Fry Oil (divided)
1⁄2 cup sliced onion
1-1⁄2 cups sugar snap peas, trimmed
1 cup broccoli, cut into bite-sized florets
1 cup red bell pepper, cut into bite-sized pieces
Sea salt
1⁄2 cup sliced carrot
1⁄2 pound large shrimp, shelled and deveined
2 cloves garlic, peeled and grated
1 T grated fresh ginger
1⁄4 cup mirin (or white wine)
2 T soy sauce

Heat 3 tablespoons of Kaila All-Perfect Stir-Fry Oil in a large stainless steel pan over medium-high heat until oil is hot. Add onion, snap peas, broccoli, bell pepper and carrot, sprinkle with salt, and toss to coat with oil. Let sit for 30-60 seconds, until a crust begins to form on the bottom of the vegetables. Use a stiff spatula to scrape the vegetables from the bottom of the pan and flip them over. Continue to alternate between letting the veggies sit and scraping/flipping them until they are just crisp-tender, about 8-10 minutes. Transfer veggies to a plate.

Add remaining tablespoon of Kaila All-Perfect Stir-Fry Oil to the pan along with the shrimp. Sprinkle shrimp with a bit of salt and cook, stirring often, for 2-3 minutes, until they are almost entirely pink.

Add the garlic and ginger to the pan and stir-fry for 30 seconds, until fragrant. Pour in the mirin and soy sauce, and scrape up any bits stuck to the bottom of the pan. Add the veggies back to the pan and toss everything to coat with the sauce. Season with additional salt if desired and serve with brown rice.

Serves 4