Ingredients

• 32 medium-large shrimp, peeled and deveined
• 2 cloves garlic, pressed
• 1 small onion, finely chopped
• 1 small red bell pepper, sliced
• 1 medium carrot, julienned
• 1 small zucchini, sliced into half-moons
• 1 cup broccoli florets
• 1 cup snap peas, trimmed
• 1 tbsp fresh gingerroot, grated
• 2 tbsp soy sauce
• 2 tbsp fresh lemon juice (about ¾ lemon)
• 1 dried chili pepper, finely minced (or to taste)
• ¼ cup canola oil (65 mL)
• Salt and ground black pepper, to taste

Instructions

• (serve with rice/noodles)
• Prepare vegetables and shrimp: Rinse all vegetables and pat dry. Cut them into even bite-sized pieces so they cook uniformly. Pat the shrimp dry with paper towels.
• Cook the shrimp: Heat half of the canola oil in a large skillet or wok over medium heat. Add the onions and garlic; sauté for about 2–3 minutes until fragrant and soft.
• Add the shrimp and cook, stirring frequently, until pink and opaque, about 3 minutes. Stir in the lemon juice and minced chili pepper. Season with salt and pepper, then transfer shrimp to a bowl and keep warm.
• Stir-fry the vegetables: In the same wok, heat the remaining oil over medium-high heat. Add the carrots and broccoli first and cook for 2–3 minutes. Then add the bell pepper, zucchini, and snap peas. Continue stir-frying for another 2–3 minutes until vegetables are bright and crisp-tender.
• Combine and finish: Return the cooked shrimp to the wok along with the grated ginger and soy sauce. Toss everything together for 1–2 minutes to coat evenly and heat through.
• Serve: Serve immediately on warmed plates. Garnish with a lemon wedge if desired.