Heat olive oil in a large skillet on medium-high heat.
Saute cabbage, carrots, mushrooms and bell peppers for 5-7 minutes until soft and lightly browned.
Move vegetables to the side of the pan.
Add the shrimp, garlic, ground ginger and tamari sauce.
Saute for an additional 3-5 minutes until shrimp are cooked through.
Mix the shrimp and vegetables then serve.
Optional: garnish with chili sauce, tamari sauce and sesame seeds.