In small bowl, combine soy sauce, oyster sauce and sugar; whisk until well combined. Set aside.
In wok or large sauté pan, heat 2 tablespoons oil over high heat. Add onion and garlic; stir-fry 1-2 minutes. Add shrimp, stir-fry 3-4 minutes or until opaque and cooked through. Remove from pan; set aside.
Add remaining 1 tablespoon oil to wok. Add vegetables and water chestnuts; stir-fry 5-6 minutes or until desired doneness.
Add shrimp and reserved sauce to wok; stir-fry until sauce is glazed. Remove from heat; drizzle with additional sesame oil, if desired. Serve with cooked rice.
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