Asian Shrimp and Veggies

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This is another quick and easy dish that's great with rice, pasta, or Asian noodles (I like the thin egg noodles).  Also a less greasy alternative to the standard Chinese takeout.

garlic
onion
minced ginger
red bell peppers
snap peas
broccoli florets
(any other vegetable you may want to add like carrots or spinach)
fresh or frozen shrimp, peeled and deveined
Kikkoman lite soy sauce
sesame oil (hot sesame oil optional)

Sautee garlic, onion and ginger until garlic is golden (not burnt). Add in broccoli first, then snap peas and red bell peppers. I like to cook the veggies very slightly so that they are still slightly crunchy.  Add the shrimp and cook slightly.  Create a well in the middle of the veggies and pour just enough soy sauce into the well to cover the veggies.  Toss this around until flavors are all mixed together. Don't take too long so that the veggies and the shrimp don't overcook. When this is done sprinkle the dish with a dash of sesame oil. Sesame oil can be overpowering, so be very careful not too add too much. If hot sesame oil is too spicy for you, you can add red pepper flakes instead for a little kick.

This dish can be served over rice or noodles (pasta or Asian noodles).  If serving with noodles, I like to toss the noodles in once the shrimp and veggies are done.  I also use slightly more soy sauce and sesame oil to make sure the noodles or pasta are coated with the sauce.