Hoisin Shrimp

• 1/2 Cup Hoisin Sauce
• 2 Tablespoons Rice Vinegar
• 2 Tablespoons Soy Sauce (I use TJ's Coconut Aminos)
• 1 Tablespoon Chili Garlic Sauce
• 2 garlic cloves chopped
• 2 sweet peppers chopped
• 1/2 small onion chopped
• 1/2 container sliced fresh mushrooms
• 1/2 bag cole slaw mix
• 1lb Shrimp, peeled, deveined, and patted dry
•  Olive Oil
• s & p, to taste
• {optional toppings: sesame seeds, fresh parsley, green onions}
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• Combine hoisin sauce, rice vinegar, soy sauce, and chili garlic sauce into small bowl. Whisk until combined and set aside.
• Season shrimp with s & p (to taste).
• Heat large saute (or cast iron) pan and 2 Tablespoons oil over medium heat until hot.  layer. Saute shrimp for 1-2 min. on each side (do NOT cook through- they will finish in the sauce). Use tongs or a slotted spoon to transfer to plate. Add 1-2 Tablespoons of oil to the pan. Saute garlic, peppers and onions, and mushrooms, then add cole slaw mix. When the cabbage starts to soften it's done. Add sauce mixture to the pan. Cook for 2 minutes or until sauce is hot.
• Remove from heat, plate and top with green onions and sesame seeds.