Packed with proteins and vitamins, this easy and quick dish is as colorful as it is yummy. You can substitute the peppers with any other veggies.

Preparation time: 30 minutes

What you need:

1 lb (500g) large shrimp, peeled and deveined (best fresh, but if you use frozen, make sure they are drained of water and pad them dry)

2 tablespoons sesame oil (you can substitute with veggie oil)

3 large bell peppers (red, yellow, green),

4-5 green onions (green and white parts), thinly sliced

3-4 garlic cloves, minced

1 tablespoon fresh ginger, minced

Salt & pepper to taste

For the sauce:

2 tablespoons soy sauce

1 tablespoon flour (or cornstarch)

½ cup (120ml) veggie broth (low-sodium is best)

1 tablespoon honey

1 tablespoon rice vinegar

1 tablespoon cooking wine/sherry (optional)

1 teaspoon sesame oil

½ teaspoon chili powder (more if you like it spicy)

How to do it:

In a bowl, whisk together all sauce ingredients.

Heat 1 tablespoon sesame oil in large skillet (or Wok) over medium-high heat.

Add shrimp and cook for about 2 minutes, moving them around; transfer to a plate when done (they should be rosy and curled)

Heat another tablespoon of sesame oil in the skillet at medium heat and add bell pepper. Fry for 1-2 minutes.

Add the green onions, garlic and ginger and saute 3 – 4 minutes until veggies are tender crisp.

Add the mixed sauce and let thicken while stirring constantly, about 1 minute.

Return shrimp to skillet and toss to coat with sauce.

Serve over egg noodles (see picture), white jasmine rice, or brown rice for a more earthy flavor

Enjoy!