Garlic-Ginger Shrimp with Vegetables

If the vegetables look familiar, they should.  These were leftover from my previous post.  Today, I started by putting the vegetables in a non-stick pan then drizzling with:

1-2t  Tamari (soy) sauce
1-2t  toasted sesame oil
1/4c water

Let this simmer on low heat about 5 minutes.  Then add, as shown in the photo:

2T minced candied ginger

1T dry, fried garlic

Move the vegetables to the edges of the pan and create a space for the ginger, which will begin to rehydrate right away.  Sprinkle the vegetables with the garlic, cover and simmer for 5 minutes.  I bought the garlic at an Asian market.  It comes in a 14oz. clear plastic, cube-shaped container.  It's nice to have this on hand for times when, right when you need it, you discover your fresh garlic is not so fresh anymore.

6oz. frozen, thawed shrimp

Add shrimp, simmer and stir another 5 minutes to reduce (thicken) the sauce.  Plate the shrimp and vegetables and pour remaining sauce over the top. . .Lin