Step 1

Heat 1 teaspoon avocado oil in a large nonstick skillet set over medium-high heat. Add the shrimp and cook, stirring, until just cooked through, about 1 minute. Transfer to a plate and set aside.

Step 2

Add 1 teaspoon oil to the skillet and add the ginger. Cook for 30 seconds.

Step 3

Add the zucchini and snap peas. Cook, stirring constantly, for 2 minutes. Add the last teaspoon of oil, along with the red bell pepper and garlic. Cook for 1 to 2 minutes, or until the vegetables are just tender.

Step 4

Add the shrimp and sauce to the pan, and stir to coat.

Step 5

Remove from the heat. Serve the stir fry over rice.

Step 6

In a medium bowl, whisk together the soy sauce and cornstarch until the cornstarch is incorporated.

Step 7

Add the water, agave nectar (or honey), oyster sauce, sesame oil and chili garlic sauce.