If using frozen shrimp, allow to thaw in cold water for ~10 minutes
Chop & Slice Veggies appropriately. If you don't have any of the ingredients I used, feel free to substitute any ingredients that would taste good!
Heat Sesame oil in a wok or non-stick skillet, and begin to cook vegetables. Start with the ingredients that will take the longest to cook. Cook the Broccoli & Onion for 3-4 minutes, then add zucchini.
While the vegetables are cooking, blend the rice vinegar, sriracha, hoisin sauce, minced garlic, minced ginger, hot chili oil and soy sauce in a separate container with a whisk. If you'd like to make this sauce thicker, add 1-2 tsp of cornstarch, additionally.
Make a space in the center of your pan or wok, and add the shrimp. By making a space in the center, the shrimp will be closer to the heat source.
Cook shrimp with the vegetables over medium heat until the shrimp are pink and curl up. They should not appear gray at all.
Once the shrimp are cooked through, add the sauce & allow it to thicken.
Add cabbage, and allow it to wilt. This will happen faster if you cover the pan with a lid.
Add the sliced green onion & sesame seeds to the top and enjoy! Add soy sauce or sriracha to taste. (I love the heat!)
