Ingredients

3 tbsp vegetable oil
3 carrots, sliced thinly
12 oz oyster mushrooms, sliced thinly
1 red bell pepper, sliced thinly
1 lb. shrimp
2 garlic cloves
cilantro to garnish

Sauce
5 oz chicken stock
2 tsp sesame seeds
3 tsp grated fresh ginger
1 tbsp soy sauce
1/4 hot pepper sauce
1 tsp cornstarch

To prepare:

In a small bowl, stir together the chicken stock, sesame seeds, ginger, soy sauce, hot pepper sace, and cornstarch until well blended. Set aside.

In a large skillet or wok, heat 2 tbsp of oil. Stir-fry the carrots for 3 minutes, then remove and set aside.

Add another 1 tbsp oil and fry the mushrooms for 2 minutes. Remove and set aside.

Add more oil if needed and stir-fry the bell pepper WITH the shrimp and garlic for 3 minutes, until the shrimp turn pink and opaque.

Stir the sauce again and pour it into the skillet. Cook until the mixture bubbles, then return the carrots and mushrooms to the pan. Cover and cook for an additional 2 minutes, until heated through. Garnish with the cilantro.