Shrimp stir-fry with vegetables and spicy sauce

Peel the ginger with a spoon and mince it (or grate it with a microplane).

Mince the garlic with a knife or a garlic press.

Make the spicy sauce: combine the ginger, garlic, sesame oil, sambal or chili garlic paste, and tamari, shoyu or low sodium soy sauce.

Prepare the vegetables: chop the onions, cut the carrots on the bias, peel and chop the celery, cut the Chinese cabbage and bell peppers; have cherry tomatoes, peas, mung bean sprouts and bok choy ready.

Pull the legs off the shrimp, crack the shell along the underside and peel; leave the tail on or remove it, and devein with the tip of a paring knife or a piece of paper towel.

In a hot wok or frying pan, add sesame oil or duck fat and salt; saute the shrimp one minute on each side.

Finish searing the shrimp with some of the spicy sauce and set aside.

Saute the onions, celery, peppers and carrots in smoking hot oil.

Meanwhile, put the bok choy in a hot pan with a drizzle of oil and salt, add a splash of water, cover and steam about five minutes; finish by searing with some of the spicy sauce.

Cook the noodles (this can be done before the vegetables).

Add the peas, bean sprouts and cabbage to the wok, season with the spicy sauce and saute a couple of minutes; adjust seasoning.

Add a splash of water; optionally thicken with a little cornstarch dissolved in water.

Plate as desired.