Ingredients:
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp cornstarch
1 lb shrimp, peeled and deveined
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 small onion, sliced
3 cloves garlic, minced
1/4 cup water
2 tbsp vegetable oil
Salt and pepper, to taste
Instructions:
Prepare the Sauce:
In a bowl, mix together the soy sauce, oyster sauce, cornstarch, and water. Stir until the cornstarch is dissolved, then set the sauce mixture aside.
Cook the Shrimp:
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the shrimp and cook for about 2-3 minutes, until they turn pink. Remove the shrimp from the pan and set aside.
Sauté Aromatics:
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and sliced onion, and sauté for 1-2 minutes until fragrant and the onions are slightly translucent.
Cook the Bell Peppers:
Add the sliced red, green, and yellow bell peppers to the pan. Cook for 3-4 minutes, stirring occasionally, until the peppers are tender-crisp.
Combine and Serve:
Return the cooked shrimp to the pan. Pour in the prepared sauce and stir to coat everything evenly. Cook for another 1-2 minutes, until the sauce has thickened and everything is heated through.
Season with salt and pepper to taste, and serve hot over steamed rice or noodles.
Pro Tip
For an extra kick, add a pinch of red pepper flakes or a dash of sriracha to the sauce before combining everything in the pan!
Prep Time: 10 minutes | Cook Time: 10 minutes | Servings
