Quick & Easy Stir-Fry

1/2-1 lb of shrimp, peeled and deveined

1 bag of frozen cauliflower, steamed in microwave

1 tbsp olive oil

1 tbsp sesame oil

2 tbsp minced ginger

3 cloves garlic, mince

1 cup sliced red bell pepper

2 cups sliced shiitake mushrooms

2 cups zucchini, quartered lengthwise then cut into pieces

2 cups green beans, roughly chopped

1 can water chestnuts, drained

2 tbsp soy sauce

1 tsp fish sauce

1 tsp chili oil

Heat olive oil and sesame oil in a pan over medium heat. Add shrimp and season with salt and pepper. Cook 3-5 mins until shrimp are pink and cooked thoroughly. Set aside. Add ginger and garlic to hot oil. Cook 1-2 mins, until fragrant. Add in the bell pepper, mushrooms, zucchini, green beans, and water chestnuts. Cook 5-7 mins, until the veggies are bright and tender. Stir in the steamed cauliflower and the shrimp. Turn the heat to low. Combine soy sauce, fish sauce, and chili oil in a small bowl. Pour sauce over stir fry and toss to fully combine.