Balanced Shrimp and Vegetable Stir-Fry

Cook the brown rice according to package directions, then set aside and keep warm.

In a small bowl, whisk together the tamari, vegetable broth, toasted sesame oil, and arrowroot starch until smooth. Set the sauce aside.

Pat the shrimp completely dry with paper towels. Season lightly with a pinch of black pepper.

Heat half of the avocado oil in a large skillet or wok over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove the shrimp from the pan and set them aside on a clean plate.

Add the remaining avocado oil to the same skillet. Add the broccoli, red bell pepper, snap peas, and julienned carrots. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.

Add the minced garlic and fresh ginger to the vegetables, stirring constantly for about 30 seconds until fragrant.

Pour the sauce mixture into the skillet and bring to a gentle simmer for 1 minute, allowing the sauce to thicken and coat the vegetables evenly.

Return the cooked shrimp to the skillet and toss everything together until heated through.

Serve the stir-fry immediately over the warm brown rice, garnished with chopped green onions.