Make rice according to package instructions and set aside.
In a large bowl combine, garlic cloves, minced ginger, 1 tbsp sesame oil, rice vinegar, soy sauce/tamari and gochujang paste and whisk to combine.
In a small bowl combine tapioca starch with 1 tsp of warm water and whisk together. Add to the large bowl with remaining stir fry sauce.
Add in your shrimp and coat in sauce. Place in fridge to marinate while you cook your veggies.
Add remaining 1 tbsp of sesame oil to a large pan or wok over medium heat. Add snap peas and bell pepper to pan and cook for 5 minutes or until slightly browned and cooked through. Remove from pan and set aside.
Add your shrimp and stir fry mixture to the pan and cook shrimp for 1-2 minutes per side or until shrimp has turned opaque and curled inwards.
Add your veggies back to pan and simmer until sauce has thickened to desired preference.
Sprinkle with salt and pepper, to taste and 1-2 tbsp of white sesame seeds.
Divide rice evenly and top with shrimp stir fry.
Will keep in fridge for up to 3 days but best served fresh.