Mild Seafood Stir-Fry with Colorful Vegetables

1.Thaw the frozen shrimp by placing them in a colander under cold running water for 5 minutes. Drain well and pat dry with paper towels.

2.Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat until shimmering.

3.Add the minced garlic to the pan. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.

4.Add the sliced onion, red and yellow bell peppers, carrot, and zucchini to the pan. Stir-fry for 3-4 minutes until the vegetables are crisp-tender but still vibrant in color.

5.Push the vegetables to the sides of the pan to create a well in the center. Add the thawed shrimp and canned clams to the center of the pan. Stir-fry for 2-3 minutes until the shrimp turn pink and are cooked through.

6.In a small bowl, mix the low-sodium soy sauce, oyster sauce, black pepper, salt, and water. (Omit chili garlic sauce for no heat.) Pour this sauce mixture over the seafood and vegetables in the pan.

7.Toss everything together gently but thoroughly to coat all ingredients evenly with the sauce. Cook for an additional 1-2 minutes to allow flavors to meld and the sauce to slightly thicken.

8.Taste and adjust seasoning with salt if desired.

9.Remove from heat and transfer to a serving plate. Garnish with chopped fresh cilantro and toasted sesame seeds if using.

10.Serve immediately, ideally with steamed jasmine rice or cauliflower rice for a low-calorie option.