Sesame Shrimp with Peas & Carrots

I love Asian food, but I'm not a huge fan of heavy sauces, which a lot of take out meals have--so, my Sunday night menu consisted of this light and rather healthful shrimp recipe that's pretty quick and tasty.

What you need:
-Sesame Oil (if not, then olive oil is fine)
-1lb shrimp
-1/4 teaspoon red chili flakes
-4 teaspoons soy sauce
-3 carrots, cut lengthwise
-3 cloves of garlic, minced
-1 cup shitake mushrooms, stemmed and chopped (equals roughly 10 mushrooms)
-1 cup green peas
-1 teaspoon grated ginger (divided)
-1 teaspoon sesame seeds
-1 cup chopped spring onion
-Salt & Pepper (to taste)
-1 large pan

How to make:

Once shrimp have been cleaned, put them into a bowl, season with salt and pepper, and then add 1 teaspoon of soy sauce, half of the grated ginger, one of the minced garlic cloves, and all of the chili flakes, and mix in the bowl.

Heat a large pan low to medium heat and drizzle sesame oil until the bottom is covered.  Lay the marinating shrimp on the pan and cook several minutes on each side--leave in the pan until shrimp are cooked through and pink.  Once cooked, you can set these aside.

Drizzle some sesame oil once more on the same pan, scrape any juices or marinate residing on the pan, and add the sliced carrots first as they take longest to cook--season with salt and pepper.  After the carrots start cooking, add the peas, mushrooms, garlic, and ginger, and pour the remaining soy sauce.  Give the mixture a good stir and let the vegetables cook until tender.  Add the shrimp back in, and add the chopped spring onion and sesame seeds and mix everything in the pan (which should now be on very low heat so as not to over cook); give it a quick taste since you are seasoning with salt and pepper 'to taste'--and the dish is ready to serve.  For a complete meal, serve the shrimp and veggies on a bed of brown (or white) rice and enjoy!