2 tablespoons low-sodium soy sauce
1 red bell pepper, sliced into 2-inch lengths
2 tablespoons mirin or cooking sherry
1/2 pound sugar snap peas or broccoli florets, cut into bite-size pieces
2 teaspoons light brown sugar
24 medium shrimp, peeled and deveined
2 teaspoons cornstarch
1 large garlic clove, minced
2 tablespoons canola or vegetable oil
1 1-inch piece fresh ginger, peeled and minced
2 large carrots, peeled and sliced into 1/8-inch rounds
2 scallions, green parts only, minced
Whisk the soy sauce, mirin, brown sugar and cornstarch together in a small bowl until the cornstarch is dissolved. Set aside.
Heat the oil in a deep, heavy-bottomed 12-inch skillet over medium-high heat until shimmering. Add the carrots, bell pepper and snap peas and cook, stirring, for 2-3 minutes until the vegetables start to soften.
Add the shrimp and cook, stirring, for 3-4 minutes more until the shrimp are no longer translucent.
Add the garlic and ginger and cook, stirring, for 1 minute.
Add the reserved soy sauce mixture and cook, stirring, for 30 seconds more to coat the shrimp and vegetables.
ransfer to a serving bowl and sprinkle with scallions. Serve immediately.