Ingredients Sweet & Spicy Sauce 1 cup Sweet Chili sauce ¼ cup Low Sodium Soy sauce ¼ cup Toasted Sesame oil ¼ cup Korean Gochujang sauce/paste 2-4 tbsp Red Chili Garlic sauce depending on preferred heat level 2 tsp Toasted Sesame seeds Shrimp and Veggies 1 lb Raw Naked Shrimp thawed and patted dry ¼ cup Canola oil "Hard" Veggies ½ cup Spanish Onion julienne strips ½ cup Red Pepper julienne strips 1 cup Broccoli florets trimmed into 1" pieces 1 cup Asparagus peeled & cut into 1" pieces "Soft" Veggies 1 cup Zucchini cut into 1" pieces 1 cup Sugar Snap peas strings removed + halved ¼ cup Scallion sliced thin ¼ to taste Cilantro leaves Instructions Mix together all sauce components & keep chilled until ready to use. Cooking Shrimp Prep your shrimp & vegetables while your starch of choice is cooking. Prepare your vegetables by cutting into similar sizes & shapes, so that they will cook evenly. Separate the “hard” veggies from the “soft” indifferent bowls. Heat a large (12-inch) sauté pan with 2 tbl. Canola oil. Get it nice and hot. Add shrimp to hot pan & do not overcrowd the pan! Shrimp should sizzle when placed in pan. Cook 2½ minutes per side. Remove and set aside. Cooking Veg Wipe out excess oil and add 2 tbl. clean oil and heat pan. Add a single layer of the hard veg and allow to cook. Stir every 30 seconds. *They are done when they are no longer raw, but still crisp* Remove hard veg from pan & reserve in a bowl. Add a bit more oil to pan. Add your soft veg in one layer and allow to cook over high heat. *This should take no longer than 30 seconds* Remove the soft veg to the bowl. Finishing the Dish Put pan back on heat and add ¼ - ⅓ cup of Mother-in-Law Sauce. Bring to a quick simmer. Then add shrimp, scallions, and veggies back to pan and toss together well. Everything should be coated in the sauce. Serve immediately and top with Cilantro leaves.