Honey Soy Ginger Shrimp Star-Fry

In our house, each time we make a grocery trip, I let everyone choose their favorite meal to be made. Princess' favorite is "shrimp star fry." That's shrimp STIR fry for those who don't understand kidspeak. Regardless, it is always the most expensive, but the most delectable meal of the grocery round. AND I've never actually written down any sort of recipe for it. So again, the girls are challenging me to put some ingredients and measurements down so that they (and YOU) can replicate it down the road.

A note about stir fry is that you don't necessarily HAVE to use the same veggies that I use this time, as most of the time my veggies vary. Use seasonal veggies to your advantage, and this way you can make this special treat year-round. In addition to that, this marinade is easily adapted to other meats, so you aren't even confined to shrimp (especially if it's uber expensive). Try chicken or pork instead, or even just use this glaze for salmon or mahi. I like things to be versatile because I never know what I'm going to be missing in my kitchen that particular day ;)

What You Need:

Honey Soy Ginger Marinade
1/2 c soy sauce
1/4 c honey
2 tsp Sriracha
1 tsp sesame oil
1 tsp rice vinegar
1-2 tsp toasted sesame seeds
1/2 tsp ground ginger

Stir Fry
Tempura oil, a splash or 2
2 lbs large raw shrimp, peeled, tail-off
1 large zucchini, sliced into manageable pieces
1 large yellow squash, sliced
8 oz snow peas (pea pods)
2-3 large carrots, sliced
1 medium onion, diced
1/4 head of red cabbage, sliced
1 head garlic, diced or sliced thinly (basically everything I cook has abundant garlic)
1 can water chestnuts, sliced

What You Do:

*Make up your marinade
*Put just enough on the shrimp to evenly coat all of them; put in the fridge for 15-30 minutes. Don't over-marinate the shrimp. 30 minutes is plenty, promise! Set the rest of the marinade in the fridge to use a bit later
*Once you're ready to prepare the main dish, heat your skillet/wok with a splash or 2 of tempura oil. First cook the shrimp and set them aside.
*Add another round of tempura oil, and add your garlic. Next I added carrots since they take the longest and let them cook for a couple minutes. Then add in your squash, zucchini, & onions. Then add in the rest of your marinade. Let that cook down for a few more minutes and then add the water chestnuts and snow peas. Finally, add in the cabbage, as it cooks the quickest. Mix it all around, and you have the prettiest stir-fry you've ever seen!
*Serve it with your favorite rice, topped with the shrimp -or- mix the shrimp back in at the end