Directions

1. In a large bowl, whisk together soy sauce, oyster sauce, vinegar, sugar, ginger, garlic, sesame oil, cornstarch and Sriracha, if using. Stir in shrimp and gently toss to combine.
2. In a gallon size Ziploc bag or large bowl, combine shrimp mixture, bell pepper, snap peas, carrots and broccoli. Place in freezer for up to 1 month.
3. Heat olive oil in a large skillet over medium high heat. Add shrimp mixture, and cook, stirring occasionally, until shrimp is cooked through and vegetables are tender, about 8-10 minutes.
4. Serve immediately, garnished with sesame seeds and green onion, if desired.