This dish is easy to prepare, and can be adjusted in a variety of ways. All you need is raw shrimp, raw vegetables (I used a bagged mix of broccoli, snow peas, carrot shreds from Eat Smart), rice or noodles, ginger, soy sauce, sesame seeds and sesame oil.
Lightly toast the sesame seeds in a pan on the stovetop or in a toaster oven, and set aside. Prepare the rice or noodles, and keep warm until ready to serve. If using noodles, you may want to avoid mushy noodles by waiting until the stirfry is almost done before cooking the noodles, but have the hot water ready in advance. Stirfry the minced fresh ginger (1-3 tbsp) in a pan with a small amount of sesame oil. Add the shrimp and stirfry for a few minutes. Set the shrimp aside in a bowl, then stirfry the vegetables in a little sesame oil until lightly cooked but still crisp. Then combine the shrimp with the vegetables in one pan, add a little soy sauce, sprinkle with the toasted sesame seeds, and serve on rice. Spice it up a little with crushed red pepper or a squirt of Sriracha sauce.