Heat your wok over high heat until it shimmers, then add a tablespoon of high-smoke-point oil. Swirl to coat and wait until the oil is hot and slightly smoking, which takes about 1-2 minutes.
Add the minced garlic and ginger to the hot oil. Stir quickly, and smell that fragrant aroma as they hit the oil—about 30 seconds. Be careful not to burn them, as this can lead to bitterness.
Add the shrimp in a single layer, pressing them down gently. Let them sear undisturbed for about 1 minute until they start turning pink and develop a slight char on one side, creating that smoky crust.
Stir the shrimp and cook for another 1-2 minutes, tossing gently with your spatula or wok spoon, until they’re opaque and just firm to the touch. Remove the shrimp from the wok and set aside.
Add the sliced bell peppers and snap peas to the same hot wok. Stir rapidly, creating a crackling sound as they sear and soften slightly, about 2-3 minutes. Keep them vibrant and crisp.
Return the cooked shrimp to the wok with the vegetables. Pour in the soy sauce and rice vinegar, then toss everything quickly to coat evenly. Cook for another 30 seconds until heated through and fragrant.
Remove from heat and drizzle with a teaspoon of sesame oil. Squeeze fresh lemon or lime over the stir fry for brightness. Toss once more to combine all flavors.
Serve immediately while hot, showcasing the vibrant colors and smoky aroma. Enjoy the tender shrimp paired with crisp vegetables in a glossy, flavorful sauce.
