1(16 oz) bagfrozen stir-fry veggies(mine is from Whole Foods and contains onions, carrots, mushrooms, and broccoli)
Prepare the sauce: In a small bowl, whisk together the soy sauce, corn starch, garlic, ginger, and red pepper flakes.
Heat the avocado oil in a wok or in a large, deep skillet over medium-high heat, about 2 minutes.
Add the shrimp and the vegetables and stir-fry until the vegetables are tender and the shrimps are cooked, 5-10 minutes, depending on the shrimps’ size. Larger shrimp and frozen veggies will take longer to cook.
Lower the heat to medium. Give the sauce another stir, then add it to the skillet. Stir-fry until the sauce thickens, about 1 minute.
Remove from heat and transfer the stir-fry to individual plates or to a serving platter. Drizzle with sesame oil, sprinkle with sesame seeds and serve.
There's no need to defrost the vegetables. I add them frozen to the skillet. The shrimp, however, should be fully thawed. You can serve this shrimp stir-fry as is, or on top of cauliflower rice. It's also good on shirataki noodles or on a bed of spinach leaves.You can keep the leftovers in the fridge, in an airtight container, for up to three days. Reheat them very gently, covered, in the microwave on 50% power.