Place the shrimp in a medium freezer bag. Place zucchini, carrots, onions, snap peas, peas, and baby corn in a large resealable bag.
In a small bowl combine soy sauce, oyster sauce, orange juice, rice wine vinegar, brown sugar, ginger, garlic, sesale oil and if desired, red pepper flakes. Stir to combine and then add to the freezer bag with the vegetables.
Remove excess air from both bags. Seal and staple together. Lay flat to freeze.
Cooking Instructions:
Thaw. Drain shrimp. Heat 1 Tbsp. olive oil in a skillet on the stovetop over medium-high heat. Next, add the bag of veggies to the pan and stir fry for 3-5 minutes. Add shrimp and continue to stir fry for 6-7 minutes until shrimp are pink and veggies are tendercrisp.
Notes
Pro tip: Use frozen shrimp that is already peeled and deveined. Rinse the shrimp under cold water in the sink to separate the shrimp if needed. Do this quickly so that they don't thaw before you get the shrimp stir fry packs into the freezer.Garnish with sliced green onions or cilantro if desired. If you like things spicy, stir in a bit of Sriracha sauce towards the end of cooking. Serve over rice.