½mediumyellow or orange bell pepper,cut into thin strips
salt and pepper
2teaspoonsesame seeds,for garnish
Combine sauce ingredients in a measuring cup or small bowl and set aside.
Toss the prawns (or shrimp) with the tamari and sherry in a small bowl. Let stand to marinate for 10 - 30 minutes.
In another small bowl, combine 1 teaspoon oil, ginger, garlic and green onions.
In a nonstick skillet, heat 2 teaspoon oil over high heat. When the oil is shimmering, add the shrimp and cook for about 1 minute without stirring. Then stir to flip them over and cook for an additional 30 seconds. Transfer to a bowl and cover with foil.
Add 1 tablespoon oil to the skillet and return to high heat. Add the snow peas and cook, stirring for 2 minutes or until just beginning to develop brown spots. Add ¼ cup water, cover with a lid and let cook for 1 to 2 minutes or until crisp tender. Remove them from the pan and add to the shrimp in the bowl.
Add the remaining 2 teaspoons oil to the skillet. Return to high heat and add the peppers. Cook and stir for 1 - 2 minutes. Move the peppers to the edge of the skillet.
Add the ginger mixture to the center of the skillet and cook for a minute. Combine with the peppers.
Add the snow peas and shrimp back into the skillet with any juices in the bottom of the bowl. Add the sauce and cooking, tossing with the shrimp and vegetables until well combined and sauce has thickened slightly. Taste and adjust seasoning with salt and pepper if necessary. Sprinkle with sesame seeds, if desired. Serve hot.