Before starting, wash and dry all produce.Heat Guide for Step 6: 1/2 tsp (1 tsp) mild, 1 tsp (2 tsp) medium, 1 1/2 tsp (1 tbsp) spicy and 2 tsp (4 tsp) extra-spicy! Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Meanwhile, using a strainer, rinse rice until water runs clear.Add rice to the boiling water, then reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove from heat. Set aside, still covered.

Meanwhile, trim, then halve snow peas.Core, then cut pepper into 1/2-inch pieces.Thinly slice green onion.Using a strainer, drain and rinse shrimp, then pat dry with paper towels.

Heat a large non-stick pan over medium-high heat. When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

Add sesame oil to the same pan, then snow peas and peppers. Cook, stirring often, until veggies begin to soften, 1 min. Add ginger-garlic puree and shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**

Add vegetarian oyster sauce, rice vinegar and 1/4 cup (1/2 cup) water. (TIP: Add 1/2 tsp [1 tsp] sugar, if desired). Season with pepper, then stir to combine. Cook, stirring occasionally, until sauce slightly thickens and shrimp and veggies are coated, 1-2 min.

Fluff rice with a fork, then stir in half the sesame seeds. Season with salt. Divide rice between bowls. Top with shrimp stir-fry.Drizzle 1/2 tsp (1 tsp) sriracha over top. (NOTE: Reference heat guide.)Sprinkle remaining sesame seeds and green onions over top.