In a large skillet or wok, heat the vegetable oil over medium-high heat.

Add the minced garlic and ginger to the skillet, sauté for about 30 seconds until fragrant.

Add the sliced bell pepper and snap peas to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

Push the vegetables to one side of the skillet and add the shrimp to the other side. Cook for about 2-3 minutes, stirring occasionally, until the shrimp turn pink and opaque.

In a small bowl, mix the soy sauce and sesame oil. If you prefer a thicker sauce, dissolve the cornstarch in a tablespoon of water and add it to the sauce mixture.

Pour the soy sauce mixture over the shrimp and vegetables. Stir well to combine and cook for an additional 1-2 minutes until everything is heated through and the sauce is thickened (if using cornstarch).

Serve the shrimp stir-fry over cooked rice or noodles. Garnish with sesame seeds and chopped green onions if desired.