Shrimp and Bell Pepper Stir-Fry (Print Version)
Juicy shrimp and colorful peppers in a savory stir-fry, finished with garlic soy sauce and served over rice.
# Ingredients:
→ Main Ingredients
01 -
450 g shrimp, peeled and deveined
02 -
2 bell peppers, thinly sliced
03 -
1 onion, sliced
04 -
2 cloves garlic, minced
→ Sauce
05 -
30 ml soy sauce
06 -
15 ml oyster sauce
07 -
10 g cornstarch
08 -
120 ml chicken broth
→ For Stir-Frying
09 -
15 ml vegetable oil
# Instructions:
01 -
In a mixing bowl, combine soy sauce, oyster sauce, cornstarch, and chicken broth. Whisk until the cornstarch is fully dissolved.
02 -
Heat vegetable oil in a wok or large skillet over medium-high heat until shimmering.
03 -
Add minced garlic, sliced bell peppers, and onion. Stir-fry for 2–3 minutes, or until vegetables are just tender yet crisp.
04 -
Add shrimp to the wok and continue stir-frying for 2–3 minutes, until shrimp turn pink and are just cooked through.
05 -
Pour the prepared sauce into the wok. Toss ingredients to coat evenly and cook for 1–2 minutes, stirring, until the sauce thickens and coats all components.
06 -
Serve immediately while hot, ideally accompanied by steamed rice.
# Notes:
01 -
For a richer flavor, sauté the aromatics briefly before adding vegetables. Do not overcook shrimp to avoid rubbery texture.