Shrimp Bell Pepper Stir Fry (Printable Version)
Juicy shrimp and crisp bell peppers tossed in a rich garlic soy glaze, ready in under 20 minutes.
# Ingredients:
→ Seafood
01 -
454 grams medium to large peeled and deveined shrimp
→ Vegetables
02 -
2 large bell peppers, assorted colors, sliced thinly
03 -
1 medium onion, sliced
04 -
2 cloves garlic, minced
→ Sauces and Liquids
05 -
30 ml soy sauce
06 -
15 ml oyster sauce
07 -
120 ml low sodium chicken broth
→ Thickening Agent
08 -
8 grams cornstarch
→ Oils
09 -
15 ml neutral vegetable oil (e.g., peanut or canola)
# Steps:
01 -
Peel and devein shrimp, then pat dry. Slice bell peppers and onion into thin strips. Mince garlic. Arrange all ingredients near the stove for efficient cooking.
02 -
In a small bowl, whisk soy sauce, oyster sauce, cornstarch, and chicken broth until fully dissolved and smooth to prevent lumps.
03 -
Heat vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add garlic, bell peppers, and onion. Stir-fry continuously for 3-4 minutes until vegetables are tender yet crisp and onions begin to turn translucent.
04 -
Add shrimp in a single layer to the pan. Stir-fry for 2-3 minutes, turning occasionally, until shrimp turn pink and curl into a loose 'C' shape. Avoid overcooking.
05 -
Pour sauce mixture over shrimp and vegetables. Increase heat to high and stir rapidly until the sauce thickens and coats all ingredients with a glossy finish, about 1 minute.
06 -
Transfer stir-fry onto steamed rice or noodles. Serve immediately to enjoy fresh aroma and texture.
# Notes:
01 -
Dry shrimp thoroughly before cooking to achieve optimal browning and texture.
02 -
Uniformly slicing vegetables ensures even cooking and consistent texture.
03 -
Whisk sauce ingredients just before use to prevent cornstarch from settling.
04 -
Leftovers can be refrigerated up to two days; reheat gently in a skillet to maintain tenderness and crispness.