In a small bowl, whisk together the stir fry sauce ingredients. Set aside.
Heat 1 tablespoon of the avocado oil in a large skillet over medium high heat. Add in the broccoli, shredded carrots and snow peas to the skillet. Sauté for 3-4 minutes until the veggies start to get tender. Then add in the bell peppers, garlic and ground ginger. Cook for 1-2 more minutes until the peppers are tender and the garlic is aromatic. Remove the veggies from the skillet to a separate plate.
Add the remaining oil to the skillet and heat over medium high heat. Add the shrimp to the skillet and sauté for 3-4 minutes until the shrimp is pink and no longer opaque throughout. Add the veggies back to the skillet and stir the sauce into the skillet. Toss the shrimp and veggies to coat them with the sauce and cook for 1-2 minutes until the sauce thickens.
Remove from the heat. Top with the sesame seed, serve over rice and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 3 days.